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.
Recipe: Crusted baked barramundi with sweet potato chips and pea pesto
Crusted baked barramundi with sweet potato chips and pea pesto
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
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.
including free delivery to your door.