Grilled Barramundi with Roasted Mediterranean Style vegetables

METHOD

Step 1

Preheat Oven or Airfryer 200 degrees C 180. Degrees (airforced)

Step 2

Roast Gluten free bread with salt pepper and garlic, chilli, 5 - 10 mins when cooled after cooking blend until crumbing then add freshly fine chopped parsley. Put aside

Step 3

Char grill capsicum then add to a saucepan with semi dried tomatoes and red onion cook for 10 mins on medium heat. Then transfer to a blender mix well add a little cream, serve warm in a side dish

Step 4

Place all vegetables on lined baking tray seasoned and lightly oiled into oven 10 minutes before your Barramundi

Step 5

Place Barramundi skin side up on a lined tray seasoned into oven or airfryer for 10 to 12 minutes until skin is crispy meat flaky. To serve place fresh spinach on centre of plate, then add your roasted vegetables in centre place cooked Barramundi then sprinkle your crumb on top. Serve with a side of Creamy Romesco Sauce and wedges of fresh lemon

Ingredients:

2 pieces Tassal Barramundi from Cone Bay, Western Australia

3 slices of cubed gluten free bread

2 Tbs Butter

1 chilli

1/2 cup fresh continental parsley finely chopped

Tsp fresh garlic minced

1 lemon

500g spinach

Creamy Romesco Sauce

3 Red Capsicum (char grilled)

1 red onion (diced)

1 cup Semi dried tomatoes

1/2 cup cream

Mediterranean Style vegetables

3 cocktail potatoes

2 wedges pumpkin

Red Green Capsicum

1 Red Onion

1 zucchini

1 cup cherry tomatoes (whole)

All largely diced

1 cup of green Beans

All to be roasted

Recipe created by Chef Kellie from Beach Hotel Burnie