Roast barramundi with braised tarragon vegetables

40 Min
4 People
Rating starstarstarstarstar
Wholesome root vegetables cooked in a tarragon broth in the oven with capers and baby spinach. Served alongside roast barramundi fillets and finished with parsley.
1. Set oven to 250ºC. Boil the kettle. 
Dice potatoes. Slice celery and leek. Toss in a deep oven dish with drained capers.
Crumble 1 stock cube over vegetables. Add 1 tbsp mustard, 2 tsp tarragon and 2 tbsp oil (see notes).

2. Pour 2 1/2 cups boiling water over vegetables and season with salt and pepper. Stir to combine. Cover and bake in oven for 20 minutes. Remove cover, stir vegetables and return to oven for 10 minutes or until tender.

3. Coat barramundi with 1 tbsp oil, salt and pepper. Place skin side up on a lined oven tray. Roast in oven for 10-15 minutes until cooked through.

4. Stir spinach through roasted vegetables until just wilted. Season to taste with salt and pepper.

5. Divide vegetables and pan sauces among shallow bowls. Top with barramundi. Chop parsley and scatter over top.

Set the oven to grill for the last 5 minutes if you want to crisp up your barramundi skin. 

You could also use butter as well as oil in the vegetables for extra richness.
No fish option - barramundi fillets are replaced with chicken breast fillet. Roast chicken in oven for 15-20 minutes until cooked through. Slice before serving.
Potatoes, 800g
Celery, 2 sticks
Leek, 1
Capers, 1 jar
Barramundi, 2 packets
Baby spinach, 1/2 bag (100g) *
Parsley, 1/2 bunch *

Oil (for cooking), salt, pepper, dijon mustard, stock cube (1), dried tarragon