Barramundi is found in Western Australia and is loved for its taste.  In my opinion Barramundi is tastier than salmon.  In this recipe the Barramundi is coated in curry powder, turmeric and cinnamon.  The roasted vegetables are seasoned with Moroccan spices which goes well with the fish.

Ingredients

For the Barramundi

1 tbsp. curry powder

¼ tsp. cinnamon

¼ tsp turmeric

1 tbsp. coconut oil

4x200g Barramundi fillet

Salt for seasoning

For the Roosted Vegetables

1 tsp Moroccan spices (feel free to increase for an extra kick)

400g canned chick peas

4 baby potatoes

6 baby carrots

¼ cauliflower

½ red capsicum

½ an onion

Handful of Spinach

oil to drizzle

Salt (optional)

 

Method 

Preheat oven to 220°c Fan Force

Line two baking trays with non stick baking paper or use a non stick tray.

For the vegetables

Chop the baby potatoes quarterly, chop the carrots in half, cut cauliflower in florets, slice the onions and capsicum.  Drain the chickpeas and rinse  in cold water.

Add the potatoes, cauliflower, carrots and chickpeas in the tray, season with Moroccan spice and salt if using, drizzle olive oil over the vegetable and mix.  Put it in the oven and bake for 20 minutes.  Remove the vegetables and add the onions and capsicum and bake for a further 10 minutes.

While the vegetable are in the oven chop some spinach and put in the salad bowl you are going to serve with.

Once the vegetables are ready and still hot, add to the spinach and use a salad spoon to mix all the ingredients.

For the Barramundi

Heat the coconut oil in the pan and add the barramundi for two minutes on each side,

Place  the barramundi on the second  tray and bake for 15-20 minutes or to your liking.

 

Note 

This dish serves 4

You can have the roasted vegetables with mustard lamb, check out the recipe for mustard lamb,   Mustard lamb with Cauliflower and Potato Mash.

The barramundi goes well with spinach rice.  Check out the recipe for  spinach rice.  Spinach Rice and Sambal Salmon

 

Try these other fish dishes

Cajun Spiced Snapper with Broccoli and Green Beans

Prawn Stir Fry

Spinach Rice and Sambal Salmon