1 1/2 pounds sweet potato, peeled and cut into 2 inch chunks
3 tablespoonsolive oil
2sprigs fresh thyme
3garlic cloves, crushed
1/2small onion, finely chopped
1/2bunch Swiss chard, shredded
1 tablespoonwhite raisins
1 tablespoonpine 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.
Step 1 Preheat the oven to 400ºF conventional/350ºF convection oven.
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.
Step 3 Season with salt and pepper and roast for 30 minutes, turning occasionally until lightly browned and tender. Remove from the oven.
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.
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.
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.
Step 7 Season to taste with salt and pepper, add the pine nuts and remove from the heat.
Step 8 Serve the roasted sweet potatoes and Swiss chard with the barramundi.
Use leftover scraps in soups, sandwiches, and mayo-based sauces.