Sheet Pan Roasted Barramundi with Refrigerator Vegetables
Cook time: Serves 4
Ingredients: 1 - (12 oz) barramundi fillets ,
1 - small broccoli or cauliflower, small florets,
1 - small onion, red or white, medium diced,
1 - clove of garlic, thinly sliced,
1 - tomato, cut or left whole,
1 - bell pepper, any color, sliced small,
2 - stalks of green onion, chopped and washed,
1 - stalk of fresh parsley, chopped,
4 tablespoons - extra virgin olive oil ,
1 - lemon,
Salt and pepper to taste,
Interchangeable vegetables, unquestionable flavor. This one sheet pan dinner will make whatever is in your fridge shine.
This delicious year-round barramundi recipe uses whatever vegetables you have in your refrigerator to create a satisfying, healthy meal. The best part is that not all recipes will be the same—it’s different every time, yet always delicious! Recipe by Chef Kelly Armetta. Food styling & photography by Nicole Gaffney.
Step 1Preheat oven to 400 degrees F.
Step 2Season the barramundi with salt and pepper and two tablespoons of olive oil and set aside on a dish.
Step 3In a medium bowl, combine all of the vegetables together with the remaining olive oil, salt, and pepper.
Step 4Pour the vegetables around and onto the fish, and bake for 10 minutes on the sheet pan.
Step 5Add the fish and cook for another 8 minutes or until done.
Step 6Serving barramundi in baking dish, sprinkle green onion/parsley on top of fish. Squeeze lemon juice over fish before serving.
Chef’s Note:The vegetables, lemons, olive oil, and herbs are all interchangeable. Use what is available and change it up by switching lemons for lime or orange juice, parsley for cilantro, etc. Left-over cooked potatoes work well too.