Set oven to 220ºC. Halve potatoes and toss with oil, salt and pepper on a lined oven tray. Roast for 25 minutes or until tender and golden.
2. Make the dressing
Combine juice from 1 clementine (see notes) with 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp soy sauce and crushed garlic. Set aside.
3. Roast the barramundi
Place the barramundi, skin side up, in a lined oven dish. Add 2 tbsp of the dressing and season with salt and pepper. Roast for 10-12 minutes or until cooked through.
4. Prepare the salad
In the meantime, trim and slice snow peas, halve cherry tomatoes and roughly chop lettuce leaves. Peel, separate and halve clementine segments (or cut into rounds). Arrange in a serving bowl.
5. Finish and serve
Serve roast barramundi and potatoes with salad. Spoon over dressing to serve.
Add zest from clementine to dressing for added flavour!
Cook barramundi in a frypan instead if you prefer, skin side down for 4 minutes, turn over then cook for further 3 minutes.
No fish option - barramundi fillets are replaced with chicken schnitzels. Cook in a frypan, adding 2-3 tbsp of dressing for the last 1-2 minutes of cooking.
Baby potatoes, 800g
Garlic, 1 clove
Barramundi fillets , 2 packets
Snow peas, 1/2 packet (125g) *
Cherry tomatoes, 1 packet (200g)
Baby cos lettuce , 1 *
From your pantry.
olive + oil (for cooking), salt, pepper, red wine vinegar, soy sauce