Barramundi Fillets with Roasted Sweet Potato and Silverbeet

Full of flavour and nutritionally great – this barramundi recipe is sure to win over the entire family or guests alike. Simple to prepare and very tasty.

Barramundi Fillets with Roasted Sweet Potato and Silverbeet
Prep time: 
Cook time: 
Total time: 
  • 700 g sweet potato, peeled and cut into 5cm chunks
  • 3 tablespoon olive oil
  • 2 sprigs fresh thyme
  • 3 cloves garlic, crushed
  • 4 x 125 g barramundi fillets
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ small onion, finely chopped
  • ½ bunch silverbeet, shredded
  • 1 tablespoon sultanas
  • 1 tablespoon pinenuts, toasted
  1. Preheat the oven to 200ºC. Place the sweet potato onto a baking tray and toss with 1 tablespoon of the oil, the thyme and 2 cloves of the garlic. Season with salt and pepper and roast for 30 minutes, turning occasionally until lightly browned and tender. Remove from the oven.
  2. Meanwhile, place a large non-stick frying pan over medium high heat. Season the barramundi with salt and pepper on both sides and evenly sprinkle over the paprika and cumin.
  3. Place 1 tablespoon of oil into the hot pan and cook the fish in two batches for 2-3 minutes per side, or until cooked through and golden brown. Remove the fish from the pan to a plate to rest for 2 minutes.
  4. Place a separate large frying pan over medium high heat and add the remaining oil to the hot pan. Cook the onion for 2 minutes, stirring, then add the remaining garlic and silverbeet. Cook for 2-3 minutes or until the silverbeet is tender, then stir in the sultanas and cook for 30 seconds. Season to taste with salt and pepper, add the pine nuts and remove from the heat.
  5. Serve the roasted sweet potatoes and silverbeet with the barramundi fillets.
Serve with wedges of lemon.
Nutrition Information
Serving size: 4 Calories: 291 Fat: 13g Saturated fat: 2g Unsaturated fat: 10g Carbohydrates: 38g Sugar: 8g Sodium: 108mg Fiber: 6g Protein: 7g Cholesterol: 12mg


Comments and Feedback

Be the First to Comment!

Notify of
Try These Infolinks
Latest posts
Apricot Custard Slice Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
Top 10 Recipes
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
Upcoming Events
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
Food & Health
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
follow on Facebook
Follow Our Cook
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie