Recipe - Tray Baked Barramundi with Roasted Sweet Potato and Cashew Salad

Tray Baked Barramundi with Roasted Sweet Potato and Cashew Salad by Foodland Recipe Kitchen

Preparation Time: 20 Minutes
Cooking Time: 35 Minutes
Serves: 6


  • 2 kg sweet potato, peeled and cut into large dice
  • ¼ cup olive oil
  • Sea salt flakes and cracked black pepper to taste
  • ½ tsp dried chilli flakes (more if you like extra heat)
  • 10 cloves garlic, peeled
  • 6 x 150g barramundi portions
  • 2 tbsp olive oil
  • Zest and juice of 1 lemon


  • Large Baking Tray
  • Smaller Tray


1. Preheat oven to 180°C. Line a large baking tray with
baking paper for the sweet potato and a smaller tray for
the barramundi.

2. Toss prepared sweet potato, olive oil, salt and pepper,
chilli flakes and garlic together, spread over the
prepared baking tray. Roast in preheated oven for 20 -25 minutes.

3. Mix the olive oil, lemon zest and juice together. Sit
barramundi portions on prepared tray, brush with
oil and lemon mix. Season barramundi with salt. Bake,
uncovered for 10 minutes.

4. Remove sweet potato from the oven when slightly
coloured and tender, allow to cool.

5. Toss roasted sweet potato with
– 1 Spanish onion, peeled and finely sliced
– 1 cup parsley leaves
– 250g dry roasted cashews

6. Dress the salad with a generous drizzle of olive oil
and a splash of balsamic vinegar to balance.

7. Serve roasted barramundi portions garnished with
lime zest and wedges beside prepared salad.