Italian-Style Roasted Barramundi Recipe

This no-fuss tray bake has all of your favourite Mediterranean flavours. Barramundi is high in omega-3 fatty acids, which balance hormone levels. 

Serves: 4

Hands-on time: 10 minutes

Cook time: 50 minutes

Ingredients

• 350g new potatoes, thickly sliced
• 400g cherry tomatoes
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• Good pinch of chilli flakes
• 4 anchovies, chopped
• 2 tbsp capers
• 1 whole barramundi, cleaned (about 1kg)
• 1 lemon, sliced
• Handful of fresh basil leaves
• Handful of fresh flat-leaf parsley

Method

1. Preheat the oven to 190ºC.
2. Tumble the potato into a roasting tin with the cherry tomatoes and red onion. Drizzle with the oil, scatter over the chilli flakes and roast for 25–30 minutes until the potato is tender to the point of a knife and turning golden.
3. Toss in the anchovy and capers, then lay the sea bass on top. Stuff some of the lemon into the cavity, along with half the herbs. Arrange the rest of the lemon around the fish. Season with sea salt and freshly ground black pepper and roast for 20 minutes until the fish is cooked through.
4. Spoon the juicy tomatoes over the fish and serve scattered with the remaining herbs.

Tip: You can use this same recipe for a sausage bake instead of sea bass. Just leave out the lemon slices and bake for 30-35 minutes.

Images and text from Food for Menopause by Dr Linia Patel, photography by Clare Winfield. Murdoch Books, $39.99.