Recipe

Barramundi with kipflers and roasted capsicum

The perfect summer dish; barramundi with kipflers and roasted capsicum from Australian Women's Weekly.

  • 1 hr 5 mins cooking
  • Serves 4
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Ingredients

Barramundi with kipflers and roasted capsicum
  • 1/2 cup (125ml) prepared vegetable stock
  • 1 tablespoon lemon juice
  • 700 gram kipfler potatoes, halved lengthways
  • 1 tablespoon finely grated lemon rind
  • 1/3 cup coarsely chopped fresh oregano
  • 1.2 kilogram whole barramundi, cleaned
  • 1 red capsicum (350g), sliced thinly
  • 1 yellow capsicum (350g), sliced thinly
  • 2 clove garlic, crushed

Method

Barramundi with kipflers and roasted capsicum
  • 1
    Preheat oven to moderate.
  • 2
    Combine stock, juice and potato in large baking dish; roast, uncovered, in moderate oven 10 minutes.
  • 3
    Meanwhile, combine rind and oregano in small bowl. Score fish both sides; press rind mixture into cuts and inside cavity.
  • 4
    Place fish in lightly oiled large baking dish; roast, uncovered, in moderate oven about 30 minutes.
  • 5
    Meanwhile, add capsicums and garlic to potato mixture; stir to combine. Roast, uncovered, in moderate oven about 30 minutes or until potato is tender. Serve fish with vegetables, drizzled with any pan juices; sprinkle fish with oregano leaves, if desired.

Notes

We used a whole barramundi for this recipe, but any whole, firm, white-fleshed large fish can be used.

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