Barramundi tray bake with chimichurri

METHOD

Step 1

Preheat oven to 210C/190C fan forced. Combine the black beans, zucchini, onion and tomatoes in a large baking tray. Lightly spray with oil and season. Roast for 15 minutes

Step 2

Place the barramundi on top of the vegetables. Roast for 10 minutes or until the barramundi is cooked through and vegetables are light golden.

Step 3

Meanwhile, to make the chimichurri, combine all the ingredients in a small bowl.

Step 4

Drizzle the chimichurri over the Barramundi and serve rocket leaves and lemon wedges.

INGREDIENTS:

400g can black beans, rinsed, drained 

2 large, zucchini cut lengthways into 8cm lengths 

2 red onions, cut into thin wedges 

250g cherry tomatoes 

4 fillets of Tassal Barramundi  

Rocket leaves, to serve 

Lemon wedges, to serve 

Chimichurri 

1 small French shallot, finely chopped 

1 long fresh red chilli, deseeded, finely chopped 

1/4 cup chopped fresh continental parsley leaves 

2 tbsp chopped fresh oregano leaves 

2 tsp red wine vinegar 

1 1/2 tbsp extra virgin olive oil