Barramundi with Swiss Chard & Roasted Sweet Potato by Curtis Stone

Cook time:
Serves 4 Ingredients: 4 - barramundi fillets, 1 1/2 pounds - sweet potato, peeled and cut into 2 inch chunks, 3 tablespoons - olive oil, 2 - sprigs fresh thyme, 3 - garlic cloves, crushed, 1/2 teaspoon - paprika , 1/2 teaspoon - Gg, 1/2 - small onion, finely chopped, 1/2 - bunch Swiss chard, shredded, 1 tablespoon - white raisins, 1 tablespoon - pine nuts, toasted,
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Barramundi with Swiss Chard
and Roasted Sweet Potato by Curtis Stone

  • 15m prep
  • 35m cook
  • Serves 4
    Curtis Stone

  • Pairs with Lemonade

  • Perfect for Weeknights

  • Perfect for Family dinner


  • 4 barramundi fillets
  • 1 1/2 pounds sweet potato, peeled and cut into 2 inch chunks
  • 3 tablespoons olive oil
  • 2 sprigs fresh thyme
  • 3 garlic cloves, crushed
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Gg
  • 1/2 small onion, finely chopped
  • 1/2 bunch Swiss chard, shredded
  • 1 tablespoon white raisins
  • 1 tablespoon pine nuts, toasted


A healthy meal that’s easy to prepare.

Adapted from Chef Curtis Stone’s Australian cooking methods. Food styling & photography by Nicole Gaffney.

  1. Step 1 Preheat the oven to 400ºF conventional/350ºF convection oven.
  2. Step 2 Place the sweet potato onto a baking tray and toss with a tablespoon of the oil, the thyme and 2 cloves of the garlic.
  3. Step 3 Season with salt and pepper and roast for 30 minutes, turning occasionally until lightly browned and tender. Remove from the oven.
  4. Step 4 Meanwhile, place a large non-stick frying pan over medium-high heat. Season the barramundi with salt and pepper on both sides and evenly sprinkle the paprika and cumin over the fish.
  5. Step 5 Place 1 tablespoon of oil into the hot pan and cook the fish in two batches for 2-3 minutes per side, or until cooked through and golden brown. Remove the fish from the pan to a plate to rest for 2 minutes.
  6. Step 6 Place a separate large frying pan over medium-high heat and add the remaining oil to the hot pan. Cook the onion for 2 minutes, stirring, then add the remaining garlic and Swiss chard. Cook for 2-3 minutes or until the Swiss chard is tender, then stir in the white raisins and cook for 30 seconds.
  7. Step 7 Season to taste with salt and pepper, add the pine nuts and remove from the heat.
  8. Step 8 Serve the roasted sweet potatoes and Swiss chard with the barramundi.
3.6/5 (7 Reviews)
Suggested sides
  • Veggie
  • Pickled

Use leftover scraps in soups, sandwiches, and mayo-based sauces.

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