Barramundi with Roasted Vegetables


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.


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)



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.



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

























Poached Pear with Black Tea


Today I tried a new recipe, poached  pear infused in tea combined with aromatic spices. The pear was poached in maple syrup, cinnamon, cardamom and Star Anise,  I served my poach pear with yogurt and muesli.


2 black tea bags.

4 cups water

4 peeled pears

1 cinnamon stick

1 tablespoon cardamom

1/4 tsp. star anise

3 tablespoons maple syrup

2x8cm strip orange peels.



Add water, spices orange zestt and maple syrup and bring to boil.  Add the teabags and difuse the tea for a minute and discard the tea bags.

Add the four pears to the liquid and reduce heat to meduim.  Cook pears for 20-30 minutes or until it is sofr.

Remove the pears once ready and strain the cooking liquid and discard the spices.  Return cooking liqud to the saucepan and bring to the boil.

Cook the liquid until it is one cup for about 30 minutes.


This dish serves 4


Try these breakfast ideas

Fruity Panna Cotta

Apple breakfast crumble

Panna Cotta with Mixed Berries








Teriyaki Chicken Wrap


I made teriyaki chicken wrap for lunch.  The chicken is marinated in soy sauce, mirin and honey. Placed green vegies in the wrap with the chicken.


250 g chicken

1 onion

1 tbsp. olive oil

1 1/2 tbsp. soy sauce

1 tbsp. mirin seasoning

1/2 tbsp. honey

I large wholemeal  wrap

Your choice of green  vegetables



Chop chicken in cubes.  Add the soy sauce, Mirin and Honey in a bowl.  Add the chicken in the sauce and marinate for 30 minutes.

Place olive oil in a pan on medium heat.  Add chopped onions and cook until it’s soft.

Add the marinated chicken in the pan and cook it to your liking.

Toast the wrap and add the chicken and vegetables.



Instead of frying the chicken you can put it in the oven or use a char grilled pan.


Try these lunch ideas

Beef and Beetroot Sandwich

Cajun Chicken Lettuce Wrap

BBQ Chicken Pizza