Add some colour to your midweek dinners with this sweet, smoky and tangy tray-bake. The tender barramundi fillets and caramelised veg are topped with a zesty carrot top gremolata. Better yet, it only takes 10 minutes to prep!
1 bunch baby carrots, trimmed, fronds reserved
1 red onion, unpeeled, cut into wedges
1 lemon, quartered
125ml (1⁄2 cup) extra virgin olive oil
1 tbsp honey
1 tbsp harissa
2 x 260g packet Coles Barramundi Portions
1 garlic clove, crushed
1 tbsp fresh lemon juice
400g can brown lentils, rinsed, drained
1 bunch asparagus, trimmed
3 Method Steps
Step 1Preheat oven to 220C/200C fan forced. Place the carrot
(1 bunch baby carrots, trimmed, fronds reserved), onion
(1 red onion, unpeeled, cut into wedges) and lemon
(1 lemon, quartered) wedges on a large baking tray. Drizzle over 1 tbsp oil
(125ml (1⁄2 cup) extra virgin olive oil). Season and toss to coat. Roast for 20 minutes or until softened and light golden. Meanwhile, combine the honey
(1 tbsp honey) and harissa
(1 tbsp harissa) in a bowl. Add the barramundi
(2 x 260g packet Coles Barramundi Portions) and turn to coat.
Step 2Place the garlic
(1 garlic clove, crushed), reserved carrot fronds, lemon juice
(1 tbsp fresh lemon juice) and 60ml (1 ⁄4 cup) remaining oil in a small food processor and process until almost smooth. Season then transfer the gremolata to a small serving bowl.
Step 3Add the barramundi, lentils
(400g can brown lentils, rinsed, drained) and asparagus
(1 bunch asparagus, trimmed) to the tray. Drizzle over the remaining oil. Roast for 15 minutes or until the barramundi flesh flakes easily when tested with a fork in the thickest part. Drizzle some of the gremolata over the tray bake. Season then serve with the remaining gremolata on the side.
A bunch of baby carrots is a seriously good use-it-all veg! Hold on to the fronds – their earthiness is delicious in salads, or blitzed into pesto, hummus or smoothies. Just be sure to wash well.