Honey-Roasted Barramundi with Carrots and Sweet Potatoes
A meal to make with carrots and sweet potatoes. A recipe that's perfect for lunch or dinner!
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 herbs (Optional)
- 2 tbsp olive oil
- 1/2 tbsp To 1 Tbsp Honey
- 1 tbsp Lemon juice
- Chilli Flakes (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 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!