Barramundi tray bake with chimichurri

Yummy Barramundi tray bake with chimichurri Recipe

It’s the catch of the ‘tray’! Succulent fillets of barramundi baked on a bed of fibre-rich black beans and vegies.
Barramundi tray bake with chimichurri
Prep Time : 0:20 | Cook Time : 0:25 | Total Time : 0:45 | Serving : 4 person.


  • 400g can black beans, rinsed, drained

  • 2 large zucchini, cut lengthways into 8cm lengths

  • 2 red onions, cut into thin wedges

  • 250g cherry tomatoes

  • 4 (about 125g) skinless barramundi fillets

  • 4 x 28g gluten-free corn tortillas, grilled

  • Rocket leaves, to serve

  • Lemon wedges, to serve


  • 1 small French shallot, finely chopped

  • 1 long fresh red chilli, deseeded, finely chopped

  • 1/4 cup chopped fresh continental parsley leaves

  • 2 tablespoons chopped fresh oregano leaves

  • 2 teaspoons red wine vinegar

  • 1 1/2 tablespoons extra virgin olive oil


  • Step 1

    Preheat oven to 210C/190C fan forced. Combine the black beans, zucchini, onion and tomatoes in a large baking tray. Lightly spray with oil and season. Roast for 15 minutes.

  • Step 2

    Place the barramundi on top of the vegetables. Roast for 10 minutes or until the barramundi is cooked through and vegetables are light golden.

  • Step 3

    Meanwhile, to make the chimichurri, combine all the ingredients in a small bowl, adding 1-2 tsp water if the mixture is too thick. Season.

  • Step 4

    Drizzle the chimichurri over the salmon and serve with tortillas, rocket leaves and lemon wedges.

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