My posts about cooking or food really are something about healthier options but at the same time easy to prepare and to make, definitely yummy as well!!!
This recipe is another “what’s in the kitchen” food, where we have remaining sweet potatoes and carrots in the fridge. And we bought barramundi fish thinking that we can fry it and serve along with the salad. But then, I thought I don’t want to waste the remaining vegetables in the fridge. So I come up of roasting these vegetables along with barramundi meal to make π
For some, Barramundi term might not be so familiar but it’s actually the Asian version of sea bass. As we all know that fish is a great source of omega-3 fatty acids, calcium, minerals, and so much more…I often prefer having fish as my regular meals and occasionally for meat. It’s all about balance and moderation as always π
So making this meal, literally require no expertise in cooking nor even longer hours to make… It’s all about having these ingredients and oven as well, then you’re good to try it for yourself π
So let’s proceed then to the ingredients and cooking…
TOTAL TIME: 45 MINS
YIELD: 2 SERVINGS
Ingredients
βͺοΈ 210 gms Skin-on Barramundi Fillets
βͺοΈ 3 cloves garlic (chopped)
βͺοΈ 2 small red onions (chopped)
βͺοΈ 3-5 medium-sized carrots (round cut)
βͺοΈ 2 medium-sized sweet potatoes (thin cut)
βͺοΈ 2 tsp mixed herbs
βͺοΈ pinch of rosemary, parsley, and coriander herbs (Optional)
βͺοΈ 2 Tbsp olive oil
βͺοΈ 1/2 to 1 Tbsp Honey
βͺοΈ 1 Tbsp lemon juice
βͺοΈ Chilli Flakes (Optional)
βͺοΈ Salt and Pepper to taste
Instructions
- Preheat the oven to 200 degrees C.
- Peel the carrots and cut into a slightly thin round size and for sweet potatoes cut into 4 pieces and a slightly thin size so both will be easily cooked when roasting.
- Cut the barramundi into 2 pieces and put it in the pan. Add 1 tsp. of olive oil, half portion of the onion and garlic. Pour the honey, salt, and pepper and mix all together. Then proceed to add the mixed herbs and mix again till fully coated and set aside.
- For vegetables, you can use the same size of the pan that I used (26x 20cm) or a bigger sheet pan so the vegetable can be cooked easily. Add olive oil, the remaining portion of onion and garlic, mixed herbs, squeeze lemon juice and the carrots and sweet potatoes. Top it up with a bit of olive oil (optional) so the vegetables won’t be sticking in the pan, mix everything till fully coated and set aside.
- To save energy and time, place the fish and vegetables inside the oven at the same time. Let it cook for about 20-25mins. In about 10mins of cooking time, remove the vegetable pan from the oven. Quickly toss/flip the carrots and sweet potatoes then return to the oven and let it cook for the remaining minutes. Do make sure to monitor both closely and use a toothpick to check whether fish already cooked from the inside same thing with the vegetables.
However, for the vegetables, time will vary how spread carrots and sweet potatoes are also, your personal preference for how roasted you want the veggies. - Serve the vegetables on the plate, and sliced honey-roasted barramundi on top. Sprinkle chilli flakes (optional), let it sits for a minute to cool down. And ready to serve!
Honey-Roasted Barramundi with Carrots and Sweet Potatoes
Ingredients
- 210 gms Skin-on Barramundi Fillets
- 3 cloves Garlic (chopped)
- 2 pcs Small red onions (chopped)
- 3 pcs To five medium-sized carrots (round cut)
- 2 pcs Medium-sized Sweet Potatoes (thin cut)
- 2 tsp mixed herbs
- Pinch of rosemary, parsley, and coriander herbsΒ (Optional)
- 2 tbsp olive oil
- 1/2 tbsp To 1 Tbsp Honey
- 1 tbsp Lemon juice
- Chilli FlakesΒ (Optional)
- Salt and Pepper to taste
Instructions
- Preheat the oven to 200 degrees C.
- Peel the carrots and cut into a slightly thin round size and for sweet potatoes cut into 4 pieces and a slightly thin size so both will be easily cooked when roasting.
- Cut the barramundi into 2 pieces and put it in the pan. Add 1 tsp. of olive oil, half portion of the onion and garlic. Pour the honey, salt, and pepper and mix all together. Then proceed to add the mixed herbs and mix again till fully coated and set aside.
- For vegetables, you can use the same size of the pan that I used (26x 20cm) or a bigger sheet pan so the vegetable can be cooked easily. Add olive oil, the remaining portion of onion and garlic, mixed herbs, squeeze lemon juice and the carrots and sweet potatoes. Top it up with a bit of olive oil (optional) so the vegetables wonβt be sticking in the pan, mix everything till fully coated and set aside.
- To save energy and time, place the fish and vegetables inside the oven at the same time. Let it cook for about 20-25mins. In about 10mins of cooking time, remove the vegetable pan from the oven. Quickly toss/flip the carrots and sweet potatoes then return to the oven and let it cook for the remaining minutes. Do make sure to monitor both closely and use a toothpick to check whether fish already cooked from the inside same thing with the vegetables.However, for the vegetables, time will vary how spread carrots and sweet potatoes are also, your personal preference for how roasted you want the veggies.
- Serve the vegetables on the plate, and sliced honey-roasted barramundi on top. Sprinkle chilli flakes (optional), let it sits for a minute to cool down. And ready to serve!
Video
And that’s pretty much it! My hubby and I liked the taste of it and we thought it’s a great combination. Definitely something new for both us, and we’re both happy with the outcome and it’s also filling, so perfect lunch!
I’m not that expert with nutritional facts but one thing I know that really works to monitor your diet would be the portion, the time when you eat and type of food combination you eat…
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Photographs
All photos taken by me and only using my iPhone. Basic filter used and portrait mode β to enhance the quality of the subject.
