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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Mediterranean Barramundi with Roasties & Olive Dressing
Responsibly-sourced Barramundi is the perfect partner for bright, zesty Mediterranean flavours. We're talking sundried tomato, fresh-cut parsley and olives. Crispy roast potatoes keep it filling. A true burst of sunshine!
High protein
Low sat fat
Serving size
Ingredients
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 pepper (use half)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 barramundi fillets (use half) (Fish)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 110g baby tomatoes (use half)
- 6 baby potatoes
- 1 handful of fresh flat-leaf parsley (use half)
- 2 garlic clove
Nutritional Information
Calories: 719
Protein: 40g
Carbs: 74g
Fat: 29g
Ingredients
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 pepper
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tsp maple syrup (maple syrup(100%))
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 2 barramundi fillets (Fish)
- 1 handful of fresh flat-leaf parsley
- 110g baby tomatoes
- 2 garlic clove
- 6 baby potatoes
Nutritional Information
Calories: 547
Protein: 36g
Carbs: 45g
Fat: 25g
Mediterranean Barramundi with Roasties & Olive Dressing
Responsibly-sourced Barramundi is the perfect partner for bright, zesty Mediterranean flavours. We're talking sundried tomato, fresh-cut parsley and olives. Crispy roast potatoes keep it filling. A true burst of sunshine!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium saucepan, a small bowl, a measuring jug & a grater
Make the roasties
- Quarter the potatoes, then place onto the lined baking tray and toss with 1 tsp oil, half the Italian herbs and a pinch of salt and pepper
- Roast for 10 mins
Prep the veg & olive dressing
- Meanwhile, dice the pepper into 2cm chunks. Finely chop or grate the garlic. Halve the tomatoes. Roughly chop the parsley and olives
- In the small bowl, mix together half the olives, half the parsley and 2 tsp olive oil. Season to taste and set aside
Roast the barramundi
- After 10 mins of roasting, add the barramundi to the tray with the potatoes. Drizzle with 1 tsp oil and season with salt and pepper
- Roast for a further 19 mins, until the fish is cooked through and the potatoes are golden
Simmer the tomato sauce
- Heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the pepper and cook for 4-5 mins, until softened. Season with salt and pepper. Add the garlic and tomatoes and cook for another 2 mins
- Stir in the passata, sundried tomato paste, maple syrup, stock powder, remaining olives, remaining Italian herbs and 100ml water (50ml for 1 person). Bring to the boil and simmer for 6-8 mins, until thickened
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the remaining parsley through the tomato sauce, adding a splash of water if it's a little thick. Season to taste
- Share the tomato sauce between plates, topped with the roasties and barramundi. Spoon the olive dressing over the fish
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