Baked Barramundi Skillet
October 6, 2023
- 2 lbs. ASC-Certified The Better Fish Barramundi
- 1 head of cauliflower
- 2/3 can of chickpeas
- 2 lbs. squash or sweet potato
- 3 tbsp olive oil
- 2 tbsp spices (try Mediterranean classics like cumin and paprika)
- 1/4 cup tahini
- 3 tbsp lemon juice (about 1 large lemon)
- 3 garlic cloves
- 1/4 cup fresh herbs
Instructions / DirectionsServes: 2
1. Preheat oven and mix
Preheat your oven to 400°F. Toss cauliflower, squash, and chickpeas with olive oil and spices. Make sure the squash is chopped into ½-inch cubes, so they’ll roast all the way through. If they are too big, they may end up being undercooked.
2. Roast everything
Roast those veggies for 25 minutes until they’re golden and tender. Then, add Barramundi filets and season. I often like to use my hands here to pat down the oil and spices on top. Bake for an additional 15 minutes.
3. Drizzle in tahini
While everything’s baking, stir up the tahini sauce. Then, drizzle it over the dish and bake for an extra 5 minutes until it’s slightly bubbly.
4. Garnish and serve
Finish it all off with fresh herbs, and serve straight from the pan!