The crunchy crust makes all the difference to the fish, while the pea pesto adds a burst of freshness to this deliciously healthy dinner for all the family.

Recipes Callum Hann | Photographs Brendan Homan | Styling Natalie Homan

Crusted baked barramundi with sweet potato chips and pea pesto
serves 4

1 large sweet potato, cut into 1cm-diameter chips
2 tbsp olive oil, plus 1 tbsp extra
pinch of salt
1 cup fresh breadcrumbs
zest of 1 lemon
8 sprigs of thyme, leaves picked
1 tbsp olive oil, plus 1 tbsp extra
4 x 150g barramundi fillets, skin off

pea pesto
2 cups frozen peas
1 garlic clove, sliced
½ bunch basil, leaves picked
40g parmesan, grated
juice of 1 lemon
2 tbsp olive oil
pinch of salt

Preheat oven to 200C (fan-forced). Arrange sweet potato chips in a single layer across 2 lined baking trays. Drizzle with 2 tablespoons oil and season with a pinch of salt. Bake for 35-40 minutes, turning halfway through cooking, or until golden and crispy. Meanwhile, combine breadcrumbs, lemon zest, thyme leaves and one tablespoon oil in a small bowl. Place fish on a lined baking tray and press breadcrumb mixture onto top side. Transfer fish to oven and bake for 12-15 minutes or until breadcrumbs are golden and fish is cooked through.

To make the pea pesto, blanch peas in a pan of boiling water over a high heat for 1-2 minutes or until bright green. Drain and rinse with cold water until cooled. Combine peas with garlic, basil, parmesan and lemon juice in a small food processor and blitz well, but leave some texture. Stir through oil and a pinch of salt and set aside.

Serve fish with sweet potato chips and pea pesto on the side.

 

This recipe first appeared in the April 2021 issue of SALIFE magazine.