500g baby or chat potatoes, halved
2 tbs olive oil
250g small vine tomatoes
2 x 200g fillets barramundi, skin on
Extra olive oil, for brushing
Xg/tbs/tube Gourmet Garden Salsa Verde Finishing Drizzle
Seasonal salad leaves or steamed green vegetables, to serve
Place potatoes in a large saucepan of cold salted water. Bring to a boil. Boil gently until almost tender. Drain and allow steam to evaporate.
Preheat oven to 180C.
Place potatoes on a large oven tray and drizzle with half the oil. Toss to coat.
Roast for 30 minutes. Remove tray and toss potatoes. Add tomatoes to same tray and drizzle with remaining oil. Season. Roast for about a further 20-30 minutes or until potatoes are golden and tomatoes are slightly charred and collapsed.
Brush fish all over with oil. Season Well.
Heat a frying pan over medium heat. Add fish, skin-side down and cook until golden and very crisp. Turn and cook for about a further 2-3 minutes or until just cooked through.
Place fish on serving plates and top with Gourmet Garden Salsa Verde Finishing Drizzle. Serve with potatoes, tomatoes and leaves or vegetables.
- Broccolini, asparagus, peas or spinach would all go well with this dish.
- You could any of your favourite fish fillets in this dish. Salmon or snapper would also be delicious.