Barramundi Tray Bake with Chimichurri

Ingredients

400 g can black beans, rinsed, drained
2 large, zucchini cut lengthways into 8cm lengths
2 red onions cut into thin wedges.
250 g cherry tomatoes
4 fillets of Tassal barramundi
Rocket leaves to serve
Lemon wedges to serve

Chimichurri:

1 small French shallot, finely chopped
1 long red chilli, deseeded, finely chopped
1/4 cup chopped fresh Continental parsley
2 Tbs chopped fresh oregano leaves
2 tsp red wine vinegar
1 1/2 Tbs extra virgin olive oil

Method

Preheat oven to 210 C/190 C 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.

Place the barramundi on top of the vegetables. Roast for 10 minutes or until the barramundi is cooked through and vegetables are light golden.

Meanwhile, to make the chimichurri, combine all the ingredients in a small bowl.


Drizzle the chimichurri over the barramundi and serve rocket leaves and lemon wedges.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood