1 bunch broccolini, trimmed, halved crossways
400g tomato medley mix
200g green beans, trimmed
2/3 cup Australian extra virgin olive oil
4 (150g each) boneless barramundi fillets with skin on, skin scored 
2 garlic cloves, thinly sliced
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1 small lemon, rind zested into fine strips, juiced


1. Preheat oven to 220C - 200C fan-forced
2. Line a large baking tray with baking paper
3. Place vegetables on prepared tray. Drizzle with 1 tablespoon oil
4. Season with salt and pepper and toss to coat. Bake 12 minutes
5. Heat a large non-stick fry pan over high heat. Add fish, skin-side down
6. Cook 2 minutes until skin is crispy around edges centre is just starting to crisp
7. Place fish, skin-side up on top of vegetables on tray
8. Bake 4 minutes or until fish is just cooked through and vegetables are tender
9. Heat remaining oil in a small saucepan over medium heat
10. Add garlic. Cook stirring for 1 minute or until fragrant (do not brown)
11. Add chives and parsley. Cook for 1 minute. Remove pan from heat
12. Add lemon zest and juice. Season with salt and pepper
13. Serve barramundi and vegetables drizzled with warm garlic and herb oil


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