Whole Baked Barramundi and Borlotti Bean Salad

Ingredients

2 (about 50 0g each) fresh whole baby barramundi, cleaned
3 potatoes, thinly sliced
3 carrots, sliced lengthways
1/3 cup (60 g) semi-dried tomatoes, drained, sliced
100 g mixed pitted olives
2 garlic cloves, crushed
2 Tbs olive oil

Bean salad:

400 g can borlotti beans, rinsed, drained
1 green oak leaf lettuce, leaves separated
2 Tbs olive oil
1 Tbs apple cider vinegar
2 Tbs chopped flat-leaf parsley
1 garlic clove, crushed
Flat-leaf parsley leaves, extra, to serve

Method

Prepare the fish by running them under cold water, making sure all the scales are removed. Use kitchen scissors to trim the tails. Pat dry with paper towel. Use a small sharp knife to score both sides of each fish.

Preheat oven to 180 C. Line 2 baking trays with baking paper. Arrange the potato and carrot in a single layer over the lined trays. Spray with olive oil spray. Season. Roast for 20-25 minutes or until light golden.

Grease a large baking dish with olive oil spray. Combine tomato, olives and garlic in a medium bowl. Place fish in prepared dish with carrot and half the potato. Divide the remaining potato between the fish cavities. Top fish with tomato mixture and drizzle with oil. Season. Bake for 20 minutes or until fish is just cooked through.

To make bean salad, arrange beans and lettuce in a serving bowl. Place oil, vinegar, parsley and garlic in a screw-top jar and shake well. Season. Drizzle over the salad and toss gently to combine. Sprinkle with extra parsley leaves.

Serve the baked fish with the salad and vegetables.

Credits: Coles

Photo Credits: Coles