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.
4
serves
10 mins
55 mins
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
- Preheat oven to 200°C. Parboil potatoes in salted water for 15 mins until just tender.
- 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.
- 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.
- Place tomatoes on top of the potatoes 10 mins from the end of cooking time.
- Arrange all elements on a large platter and serve immediately.
So, what's in the feed?
The food is designed to mimic our Barra's natural diet needs as much as possible while easing pressure on wild fish stocks by incorporating a range of proteins from vegetables and grains, as well as proteins from places that manufacture food for human consumption, including chicken, beef and fish. Instead of being discarded, these proteins are heat treated and dried, allowing what would normally be wasted to be converted into sustainable barramundi food and form part of a circular economy.
Barramundi can digest a wide range of proteins to optimise their health and growth. In the wild, they will eat other fish, birds, frogs, prawns, crabs, tadpoles, insects etc - if it's in the water, and it fits in their mouths, they'll eat it!
By incorporating proteins that would otherwise be discarded, we can grow a premium Australian product sustainably, while reducing pressure on our oceans and reducing food waste.
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