1/2 cup (130g) Tamar Valley Greek Style Yoghurt
2 teaspoons curry powder
Salt & freshly ground pepper
100g flaked almonds, roughly chopped
2 x 500g Barramundi, cut crossways into 3cm pieces
Olive oil spray
2 bunches English spinach, trimmed
1 tablespoon olive oil
1 garlic clove, crushed
1 small fresh red chilli, finely chopped
1 teaspoon grated fresh ginger
1/2 cup (45g) desiccated coconut


1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper
2. On a plate, combine yoghurt and curry powder. Season with salt and pepper
3. Place almonds on a separate plate
4. Dip barramundi portions in yoghurt to coat evenly
5. Dip one side of fish portion into almonds
6. Place fish on the tray, almond-side up. Spray lightly with olive oil
7. Bake for 10 minutes or until the fish flakes with a fork
8. Place spinach leaves into a large heatproof bowl
9. Pour over boiling water and set aside for 30 seconds
10. Drain and refresh under cold running water
11. Drain spinach and squeeze gently to remove any excess water
12. Heat oil in a non-stick fry pan over a medium heat
13. Add garlic, chilli and ginger cook for 1 minute
14. Add coconut and cook stirring about 3 minutes or until the coconut is just toasted
15. Season with salt and pepper
16. Toss coconut mixture through the spinach and serve with the barramundi


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