The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast Barramundi with Quinoa, Spiced Sweet Potato & Avocado
Buttery responsibly-sourced barramundi, roasted to perfection, is the star of this vibrant bowl. Serve alongside fluffy quinoa, and vibrant sweet potato, coated in fragrant cumin. Garlicky sauteed cavolo nero, creamy avocado, bright pickled radish bring colour and variety. Finish with a drizzle of maple & mustard dressing, and you're ready to dig in.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 160 x Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 2 tsp pumpkin seeds
- 1 avocado
- 1 handful of fresh flat-leaf parsley
- 2 garlic clove
- 160g quinoa (Quinoa 100%)
- 4 barramundi fillets (Fish)
- 1 tsp cumin seeds
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 6 radish
- 2 onion
- 1 sweet potato
Nutritional Information
Calories: 672
Protein: 39g
Carbs: 54g
Fat: 34g
Roast Barramundi with Quinoa, Spiced Sweet Potato & Avocado
Buttery responsibly-sourced barramundi, roasted to perfection, is the star of this vibrant bowl. Serve alongside fluffy quinoa, and vibrant sweet potato, coated in fragrant cumin. Garlicky sauteed cavolo nero, creamy avocado, bright pickled radish bring colour and variety. Finish with a drizzle of maple & mustard dressing, and you're ready to dig in.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a large saucepan, a small bowl & a sieve
Get started
- Dice the sweet potato into 2cm chunks (peel optional)
- Place onto one side of the lined baking tray and toss with 1 tbsp oil, the cumin seeds and a pinch of salt and pepper. Roast for 10 mins
- Meanwhile, cut the onions into 2cm wedges. Trim and thinly slice the radishes
- Add the radish to the small bowl with the vinegar and a pinch of salt. Set aside to pickle
Roast the barramundi
- After 10 mins, add the onion to the sweet potato and toss to combine
- Season the barramundi with salt, then place, skin-side-up, onto the other side of the tray. Drizzle with 1 tbsp oil and roast for a further 19 mins, until the fish is cooked through and the veg is soft and golden
Finish the prep
- Bring the large saucepan filled with salted water to a boil
- Add the quinoa to the pan and boil for 13-14 mins, until cooked, then drain and return to the pan
- Finely chop or crush the garlic. Roughly chop the parsley. Rinse the cavolo nero leaves, then strip from the stalks and cut into bite-sized pieces. Thinly slice the avocado
Cook the cavolo
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the garlic and cavolo nero and cook for 1-2 mins, until golden. Season with salt and pepper
- Add 2 tbsp water and steam for 2-3 mins, until soft. Remove from the heat and toss through the pumpkin seeds
- Mix the pickling liquid from the radish bowl and half the parsley through the drained quinoa. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the quinoa into bowls, with the cavolo nero and roast veg alongside. Top with the barramundi, avocado and pickled radish
- Drizzle over the maple & mustard dressing. Sprinkle with the remaining parsley to finish
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