A secretly simple dish for a crowd that is at once so flavorful, yet also light and clean. Barramundi is a sustainable, mild-flavored, omega-3 rich fish, ticking all the boxes for a super-healthy entree with wide-appeal.
Ingredients
3 medium fingerling potatoes
12 oz cherry tomatoes
2 lemons
½ small red onion
3 lbs barramundi (2 large filets)
1 medium mini cucumber (6-7")
1 medium red radish
Olive oil, salt and pepper to taste
Optional garnish: fennel fronds, other herbs
Instructions
Wash and dry all produce, remove visible eyes from potatoes. Pat dry barramundi and season lightly with salt and pepper.
Preheat oven to 300F for at least 15 minutes, and line a large sheet pan with parchment paper (foil or a silpat also work)
Thinly slice potatoes into rounds (can use a mandoline or sharp knife), and arrange in a single layer on the sheet pan.
Halve tomatoes and arrange cut side up on the sheet pan.
Thinly slice one lemon into rounds, remove any seeds, and add lemon rounds to the sheet pan. Halve the other lemon width-wise and set aside.
Slice the red onion into thin wedges, slicing along the shorter end, and add to sheet pan.
Drizzle olive oil and season salt and pepper over entire sheet pan. If it becomes crowded, shift some of the contents to a second sheet pan.
Add the barramundi filets, skin side down, to the sheet pan. Drizzle with olive oil (or olive oil spray), and roast low-and-slow for 30-35 minutes total, rotating the pan 180-degrees half-way through. Cook until an instant-read thermometer reads 145F degrees.
While the barramundi cooks, prep the garnishes. Thinly slice the cucumber and radish into rounds. On two large serving platters, place a barramundi filet on each, then evenly divide potatoes, red onions, lemon and tomatoes (use a spoon to pick up the roasted tomatoes) around the fish.
Garnish with cucumbers, radishes, and fennel fronds or herbs, if using.
Recipe by MIND Diet Meals at https://minddietmeals.com/recipes/mains/quick-slow-roasted-barramundi-recipe/