Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 2

Ingredients

    •    1 oz stock
    •    salt to taste
    •    2 sprigs rosemary
    •    4 sprigs fresh thyme
    •    3 oz olive oil, split in 3
    •    pepper / spice to taste
    •    20 baby potato, boiled
    •    16 pearl onions, peeled
    •    2 blood orange, segmented
    •    8 garlic clove, whole peeled
    •    2 barramundi portions fillets
    •    1 golden beetroot medium, scrubbed and wedge cut
    •    1 bunch beetroot, green tops stemmed and chopped

Method

1. Pre heat oven to 400 degrees.
2. Season flesh side only of barramundi with salt and pepper.
3. Add 1 oz of olive oil to a hot pan.
4. Place skin side down fish into pan and lightly press.
5. Cook for 3 minutes and turn over. Sear 2 minutes longer. Remove and reserve fish.
6. While pan is still hot, add 1 oz olive oil, beets, onions, potatoes and garlic. Sear for 2 minutes.
7. Add herbs, stock, salt and pepper.
8. Place pan with vegetables into oven and cook until beets are tender.
9. Add fish to pan and cook until skin is crisp.
10. Meanwhile sauté beet greens with salt and pepper in a little olive oil until wilted.
11. Plate greens in center of plate and arrange vegetables around greens. Top with barramundi.
12. In pan, add in orange segments, remaining olive oil, salt and pepper. Heat through.
13. Garnish plate with heated oranges and juice.

This great family recipe is thanks to The Better Fish at https://www.thebetterfish.com/recipe/oven-roasted-barramundi-with-golden-beets-and-warm-blood-oranges/