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.
Roasted Barramundi with Sundried Tomato Butter Bean Stew
Buttery responsibly-sourced barramundi is the star of the show in this comforting stew. You'll roast it until golden, then serve on top of a flavourful stew, starring creamy butter beans, tangy sundried tomatoes and fragrant garlic. Crispy kale ups the greens. A salty caper oil completes the feast.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 barramundi fillets (Fish)
- 80g sliced kale
- 10g capers (Water, Salt, Vinegar)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 80g green beans
- 110g baby tomatoes
- 3 garlic clove
Nutritional Information
Calories: 560
Protein: 42g
Carbs: 31g
Fat: 28g
Ingredients
- 80g green beans (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 110g baby tomatoes (use half)
- 80g sliced kale (use half)
- 10g capers (use half) (Water, Salt, Vinegar)
- 3 garlic clove
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 barramundi fillets (use half) (Fish)
Nutritional Information
Calories: 557
Protein: 42g
Carbs: 33g
Fat: 27g
Roasted Barramundi with Sundried Tomato Butter Bean Stew
Buttery responsibly-sourced barramundi is the star of the show in this comforting stew. You'll roast it until golden, then serve on top of a flavourful stew, starring creamy butter beans, tangy sundried tomatoes and fragrant garlic. Crispy kale ups the greens. A salty caper oil completes the feast.
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Goodness from natural food - full of fibre
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 large frying pan, a small frying pan, a measuring jug & a sieve
Roast & prep
- Lay the barramundi evenly, skin-side up, onto the lined baking tray. Season both sides with salt and pepper, drizzle with 1 tsp oil, then roast for 18 mins, until cooked through
- Meanwhile, finely chop or crush the garlic. Halve the tomatoes. Trim the green beans and cut into thirds. Drain and rinse the butter beans
Simmer the beans
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the green beans and cook for 4-5 mins, then add the garlic and tomatoes and cook for another 2 mins. Season with salt and pepper
- Stir in the passata, sundried tomato paste, butter beans and 100ml water (50ml for 1 person). Bring to the boil and simmer for 5-6 mins, until thickened
Make the caper oil
- Meanwhile, roughly chop the capers. Pick any woody stalks from the kale
- Heat the small frying pan with 1 tbsp oil on medium heat. Once hot, add the capers and cook for 2-3 mins, until golden, then remove from the heat
- When the fish has 5 mins remaining, add the kale to the tray. Toss with 1/2 tsp oil and season with salt and pepper. Roast for the remaining time
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When ready, stir two-thirds of the kale through the bean stew and simmer for a final 1 min. Season to taste, then share between bowls. Top with the barramundi and remaining crispy kale. Drizzle over the caper oil to finish
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