Pistachio-crumbed barramundi with baked vegetables
(p45) Serves 4 Cost per serve $7.20 Hands-on time 20–25 min Cooking time 25 min gluten free dairy free diabetes friendly 150g baby fennel, thinly sliced lengthways 1 red onion, cut into thin wedges 300g small yellow squash, quartered 250g cherry tomatoes, halved 2 tablespoons olive oil 1 teaspoon ground turmeric 1 teaspoon garlic powder 4 x 150g barramundi fillets, skin removed, pin-boned 50g baby rocket Pistachio crumb 80g unsalted shelled pistachios, finely chopped 1 garlic clove, crushed Zest and juice of 1 lemon 2 tablespoons small oregano leaves 1 tablespoon thyme leaves
1 Preheat the oven to 180°C. 2 Combine the fennel, red onion, squash, cherry tomatoes, olive oil, ground turmeric, garlic powder and ¹⁄³ cup of water in a large heavy-based baking dish. Season the mixture to taste with freshly cracked black pepper. Rest the barramundi on top and season with more black pepper. 3 Make the pistachio crumb: Combine all the ingredients in a small bowl and season to taste with freshly cracked black pepper. Press the mixture evenly over the barramundi fillets. 4 Bake for 25 minutes, or until cooked through and golden. Carefully transfer barramundi to serving plates. Add the rocket to the vegetable mixture in the dish and toss well to combine. Serve with the barramundi. Serving suggestion For an extra 9g carbs per serve, add 200g (50g per person) peeled and sliced sweet potato to the vegetables before baking.