Mediterranean Barramundi with Roasted Vegetables

Serves: 1
Cook time: 20–25 minutes

Ingredients

• 1 barramundi fillet (120–150 g)
• 1/2 zucchini, chopped
• 1/2 eggplant, chopped
• 1/2 red capsicum, sliced
• 4–5 cherry tomatoes
• 1/2 tsp fresh minced garlic
• 1–2 tsp coconut aminos
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Lemon wedges, to serve
• Fresh parsley, chopped (optional)
• Paprika, pinch (optional)

Instructions

1. Preheat oven to 200°C (fan forced). Line a baking tray with baking paper.
2. In a bowl, toss zucchini, eggplant, capsicum and cherry tomatoes with garlic, coconut aminos, oregano, salt and pepper. Spread evenly on the tray.
3. Place barramundi on top of the vegetables (or to the side if you prefer crisper veg). Season the fish with a little extra salt, pepper and a pinch of paprika, then add a light squeeze of lemon.
4. Bake for 20–25 minutes, until the fish flakes easily with a fork and vegetables are tender and lightly browned.
5. Garnish with parsley and serve with extra lemon wedges.
   

This simple oven bake delivers high-protein barramundi, colourful Mediterranean vegetables and bright citrus in under 30 minutes. It’s balanced, macro-friendly and ideal for busy weeknights or meal prep.