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 & Sweet Potato with Refried Beans, Guacamole & Pepper Salsa
Spice up your life with Mexican-inspired feast, starring juicy Barramundi. You'll whip up some satisfying refried beans, then build the bowl with roasted sweet potato and creamy guacamole. Finish with a roasted pepper salsa for a pop of colour.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 barramundi fillets (Fish)
- 1 shallot
- 110g baby tomatoes
- 1 tsp ground cumin
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 avocado (use half)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 pepper
- 1 sweet potato
Nutritional Information
Calories: 652
Protein: 42g
Carbs: 63g
Fat: 27g
Ingredients
- 2 barramundi fillets (use half) (Fish)
- 1 avocado (use a quarter)
- 1 tsp ground cumin (use half)
- 110g baby tomatoes (use half)
- 1 sweet potato (use half)
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 1 handful of fresh coriander (use half)
- 1 shallot (use half)
- 1 unwaxed lime (use half)
- 1 pepper (use half)
Nutritional Information
Calories: 652
Protein: 42g
Carbs: 63g
Fat: 27g
Roast Barramundi & Sweet Potato with Refried Beans, Guacamole & Pepper Salsa
Spice up your life with Mexican-inspired feast, starring juicy Barramundi. You'll whip up some satisfying refried beans, then build the bowl with roasted sweet potato and creamy guacamole. Finish with a roasted pepper salsa for a pop of colour.
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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, 2 small bowls, a sieve, a masher & a measuring jug
Roast the veg
- Cut the sweet potato into wedges. Quarter the pepper lengthways and remove the core
- Place both onto the lined baking tray and toss 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the guacamole
- Meanwhile, roughly chop the coriander. Halve the lime
- Dice the half avocado into 1cm chunks, then mash with the back of a fork and place into a small bowl
- Add the coriander and the juice from half the lime. Season to taste with salt and pepper
Roast the barramundi & make the refried beans
- Season the barramundi with salt. After 10 mins in the oven, push the veg to one side of the tray and place the barramundi, skin-side up, onto the other side. Drizzle with 2 tsp oil and roast for 19 mins, until the fish is cooked through
- Drain and rinse the beans. Heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the cumin and cook for 30 secs, then add the beans and 150ml water (75ml for 1 person)
- Simmer for 3-4 mins, until the liquid has reduced by half. Mash the beans and season with salt and pepper. Add a splash more water for a smoother texture, if necessary
Salsa time
- Quarter the tomatoes. Finely dice the shallot
- Add both to the other small bowl, with the juice from the remaining lime and a pinch of salt and pepper
- Once the pepper is ready, roughly chop into small pieces and mix into the salsa
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the sweet potato wedges between bowls, with the guacamole, salsa and refried beans alongside. Top with the barramundi
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