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 Butter Bean Stew, Crispy Kale & Caper Oil
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
- 80g Kale (whole leaf) (Kale (whole leaf))
- 20g capers (Water, Salt, Vinegar)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 400g passata (tomatoes, salt, citric acid)
- 1 shallot
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 240g green beans
- 200g baby tomatoes
- 5 garlic clove
- 4 barramundi fillets (Fish)
Nutritional Information
Calories: 508
Protein: 42g
Carbs: 32g
Fat: 22g
Roast Barramundi with Butter Bean Stew, Crispy Kale & Caper Oil
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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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, skin-side up, on the lined baking tray. Season both sides with salt and pepper, drizzle with 2 tsp oil, then roast for 19 mins, until cooked through
- Meanwhile, finely chop or crush the garlic. Halve the tomatoes. Trim the green beans and cut into thirds. Thinly slice the shallot. 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 shallot 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, beans and 100ml water. Bring to the boil and simmer for 5-6 mins, until thickened
Roast the kale & make the caper oil
- Meanwhile, roughly chop the capers. Rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
- When the fish has 5 mins remaining, add the kale to the tray. Toss with 1/2 tsp oil and a pinch of salt and pepper. Roast for the remaining time
- Heat the small frying pan with 1 1/2 tbsp oil on medium heat. Once hot, add the capers and cook for 2-3 mins, until golden, then remove from the heat
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 another 1 min. Season to taste, then serve into bowls. Top with the barramundi and remaining crispy kale. Drizzle over the caper oil to finish
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