A healthy meal that’s easy to prepare. Adapted from Chef Curtis Stone’s Australian cooking methods.
• Prep time: 15 minutes
• Cook time: 35 minutes
• Yield: Serves 4
• 1 tbsp sultana
• 2 thyme sprigs
• 3 tbsps olive oil
• 4 x barramundi fillets
• 3 garlic clove crushed
• 1/2 tsp paprika powder
• 1/2 small onion, finely chopped
• 1 tbsp toasted pine nuts, toasted
• 1/2 bunch swiss chard, shredded
• 1.5 pounds sweet potato, peeled and cut into 2 inch chunks
- Preheat the oven to 400ºF conventional/350ºF convection oven.
- Place the sweet potato onto a baking tray and toss with a 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.
- 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 the paprika and cumin over the fish.
- 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.
- 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 Swiss chard. Cook for 2-3 minutes or until the Swiss chard is tender, then stir in the white raisins and cook for 30 seconds.
- Season to taste with salt and pepper, add the pine nuts and remove from the heat.
- Serve the roasted sweet potatoes and Swiss chard with the barramundi.
This great family recipe is thanks to The Better Fish at https://www.thebetterfish.com/recipe/barramundi-swiss-chard-roasted-sweet-potato/