It’s the catch of the ‘tray’! Succulent fillets of barramundi baked on a bed of fibre-rich black beans and vegies.
Prep Time : 0:20 | Cook Time : 0:25 | Total Time : 0:45 | Serving : 4 person.
Ingredients
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400g can black beans, rinsed, drained
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2 large zucchini, cut lengthways into 8cm lengths
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2 red onions, cut into thin wedges
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250g cherry tomatoes
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4 (about 125g) skinless barramundi fillets
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4 x 28g gluten-free corn tortillas, grilled
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Rocket leaves, to serve
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Lemon wedges, to serve
Chimichurri
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1 small French shallot, finely chopped
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1 long fresh red chilli, deseeded, finely chopped
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1/4 cup chopped fresh continental parsley leaves
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2 tablespoons chopped fresh oregano leaves
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2 teaspoons red wine vinegar
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1 1/2 tablespoons extra virgin olive oil
Method
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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.
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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.
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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.
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Step 4
Drizzle the chimichurri over the salmon and serve with tortillas, rocket leaves and lemon wedges.