Whole baked Humpty Doo Barramundi with fennel, baby potatoes and truss tomatoes

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A comforting but healthy roast meal in just 15 minutes? Follow this easy recipe to bake this healthy roast Humpty Doo Barramundi at home tonight.

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4 serves
A hand stirring ingredients in a mixing bowl.
10 mins
A black-and-white icon of a frying pan sitting on a stovetop burner with flames beneath it and steam rising above.
55 mins
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EASY

Ingredients 

1/4 cup olive oil
600g baby potatoes
2 whole plate-sized Humpty Doo Barramundi
1 bulb fennel, sliced
1 lemon, sliced, plus extra to serve
500g truss cherry tomatoes

Instructions

  1. Preheat oven to 200°C. Parboil potatoes in salted water for 15 mins until just tender.
  2. Place potatoes on a roasting tray and drizzle with 1 tbsp olive oil. Season and bake in oven for 35-40 mins or until golden.
  3. Cut 3-5 incisions in each side of the barramundi, rub with 2 tbsp olive and season skin and inside cavity. Stuff with fennel and lemon. Place in oven for 30-35 mins until cooked through and skin beginning to crisp.
  4. Place tomatoes on top of the potatoes 10 mins from the end of cooking time.
  5. Arrange all elements on a large platter and serve immediately.
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