Backyard Barramundi Parmigiana

Name: Backyard Barramundi Parmigiana
Prep time: 18 min
Cook time: 35 min
Total time: 53 min
Cuisine: Australian
Ingredients: 4 pieces barramundi; 1 silverbeet; 200g sweet potato; 2 cups roast potatoes; to taste macadamia nuts; to taste vegemite glaze; 2 tsp bush tomato; 2 tbsp olive oil; to taste salt and black pepper

A backyard australian parmigiana featuring barramundi.

Total time

53 min

Prep

18 min

Cook

35 min

Difficulty

medium

Cuisine

Australian

gluten-free

Ingredients

4 piecesbarramundi

1silverbeet

200gsweet potato

2 cupsroast potatoes

to tastemacadamia nuts

to tastevegemite glaze

2 tspbush tomato

2 tbspolive oil

to tastesalt and black pepper

Instructions

Prep all ingredients: chop silverbeet, sweet potato and measure out the macadamia nuts.

Season the barramundi with salt and pepper, then roast over medium-high heat until well browned, about 10 minutes.

Add silverbeet, sweet potato to the pan and cook until softened, 8 minutes.

Stir in macadamia nuts, vegemite glaze, bush tomato and cook for another 1 minutes until fragrant.

Meanwhile, prepare the roast potatoes according to package instructions and set aside.

Combine everything in the pan, reduce heat, and let simmer for 6 minutes so the flavors meld.

Taste and adjust seasoning with extra salt, pepper, or a squeeze of citrus if needed.

Serve hot, over roast potatoes, garnished with fresh herbs.