Crispy skin Humpty Doo Barramundi with roast root vegetables and preserved lemon dressing

4 serves

20 mins

40 mins

MEDIUM

12 baby parsnips

2 bunches Dutch carrots

1 bunch baby beetroot

10 garlic cloves

1 bunch fresh thyme

1/3 cup olive oil

2 tbsp lemon juice

2 tbsp preserved lemon, chopped

1/2 tsp caster sugar

4 Humpty Doo Barramundi Fillet portions

150g baby spinach

Preheat the oven to 200°C. Place parsnips, beetroot, carrot and garlic in a roasting tray with a few sprigs of thyme, drizzle with 2 tbsp olive oil and season. Roast for 35-40 mins until tender.
Place ¼ cup oil, lemon juice, preserved lemon, sugar and 1 tbsp thyme leaves in a food processor. Season and pulse until combined.
Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh.
Place barramundi, skin-side down in the heated pan and cook for 7 mins, turn and cook for another 5 mins. Transfer to a plate to rest for 2 mins.
Divide spinach and roasted vegetables between four plates. Top with barramundi and drizzle with preserved lemon dressing.