Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    250g cherry tomatoes
    •    rocket leaves, to serve
    •    lemon wedges, to serve
    •    2 red onions, cut into thin wedges
    •    400g can black beans, rinsed, drained
    •    4 x 28g gluten-free corn-tortillas, grilled
    •    4 (about 125g) skinless barramundi fillets
    •    2 large zucchini, cut lengthways into 8cm lengths

For chimichurri:

    •    2 tsps red wine vinegar
    •    1 1/2 tbsps extra virgin olive oil
    •    2 tbsps chopped fresh oregano leaves
    •    1 small French shallots, finely chopped
    •    1 long fresh red chilli, deseeded, finely chopped
    •    1/4 cup chopped fresh continental parsley leaves

Method

1. Preheat oven to 210C/190C fan forced. Combine the black beans, zucchini, onion and tomatoes in a large baking tray. Lightly spray with oil and season. Roast for 15 minutes.
2. Place the barramundi on top of the vegetables. Roast for 10 minutes or until the barramundi is cooked through and vegetables are light golden.
3. Meanwhile, to make the chimichurri, combine all the ingredients in a small bowl, adding 1-2 tsp water if the mixture is too thick. Season.
4. Drizzle the chimichurri over the salmon and serve with tortillas, rocket leaves and lemon wedges.

This great family recipe is thanks to Taste at https://www.taste.com.au/recipes/barramundi-tray-bake-chimichurri/cxqkz8fu