Basic Barramundi and Oven Roasted Veggies

It’s been a while since I’ve cooked and this week I decided I’d ditch the beers for a few weeks, run everyday and focus on eating well. With all this in mind I headed to Thomas Dux to have a look around and settled on the some Barramundi I picked up on special and some vegetables to roast. Instead of carb heavy rice I opted for pumpkin which was a lovely addition. Finally on my way to the register I picked up a small block of danish fetta (80 cents worth) which I crumbled over the veggies at the end.

This has got to be one of the easiest things I’ve ever cooked. Quick and outrageously simple!

Barramundi (1 piece per person)
Large Lemon
Olive Oil
Sea Salt
1 Zucchini
1 Green Capsicum
1 Carrot/Small Bunch of Baby Carrots
Quarter Pumpkin (Any type)
Handful of Green Beans
1 Onion
Small block of Danish Fetta
Red Wine Vinegar
Seeded Mustard


Preheat the oven to 220. Chop all the vegetables, quarter the carrots and zucchini lengthways, cut the capsicum, pumpkin and onion into chunks and string the beans. In a mug mix equal parts lemon juice and olive oil with a generous pinch of salt Рset half of the misture aside to marinade the Barramundi. Add a splash of Red Wine vinegar and a couple of teaspoons of seeded mustard to the remainder and stir well. Add the carrot and pumpkin to a baking tray, toss them in mustard dressing and cook for 20-30 minutes.

When the pumpkin and carrot is softening up, throw the rest of the veggies in and cover in the rest of the mustard dressing, toss the vegetables together and sprinkle with the oregano. Slide it back in to cook for another 20-30mins, tossing them every 10 mins.

At this point give the lemon and olive oil mix another stir and then pour it over the Barramundi. Roll the fish in the marinade and sprinkle with a little more oregano if you like. Let it sit while the vegetables cook.

When the vegetables are almost done, heat a pan or bbq plate and cook the fish skin side down first! (if you don’t cook the skin side first the piece of fish will curl up). Pull the vegetables out and give them another toss, serve them immediately. While the fish is cooking through crumble the fetta over the veggies. When the fish is cooked to your liking plate it up next to the veggies.

Finish the entire dish with a squeeze of fresh lemon and a drizzle of olive oil, salt and pepper.


James is the Founder and Editor of The Versatile Gent.

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