Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 4 barramundi fillets
- 750grams small white washed potatoes, sliced 1cm thick
- 1tablespoons capers, drained
- 1tablespoons olive oil
- 280grams whole artichoke hearts in brine, drained
- 3/4 cup pure cream
- 2 lemons, halved
- 60grams baby rocket leaves
Nutrition per serving
2600kJ / 620Cal
2600 Kilojoules or 620 Calories
30% of daily energy intake*
Protein
6.4grams
Fat
22.0grams
Carbs
46.5grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 240°C. Line a roasting pan with baking paper. Add potato slices and oil and toss to coat. Season. Add lemon halves, cut-side down. Bake for 20 minutes or until potato is golden brown and crisp.
Step 2 of 4
Add artichokes and cream to pan. Scatter over capers. Season fish with salt. Lay fish, skin-side up, on top of vegetables.
Step 3 of 4
Bake for a further 12 minutes or until artichokes are lightly browned and fish is just cooked through.
Step 4 of 4
Serve fish and vegetables with a side of rocket and roasted lemons.
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