Lemon Barramundi with Pumpkin Wedges

Apr 27, 2020 by Snap Fitness · Nutrition
Lemon Barramundi with Pumpkin Wedges feature image

INGREDIENTS

  • 420 g Barramundi Fillets
  • 4½ cup Cooked Quinoa
  • 2 medium Tomato
  • 1 medium Leek
  • ½ whole Lemon
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 cup Pumpkin Wedges
  • 1 serve Salt and Pepper

METHOD

Step 1

Cook quinoa as per packet instructions.

Step 2

Preheat oven to 180°C/360°F.

Step 3

Cut pumpkin into wedges and place in a large bowl. Dice the tomatoes and leek.

Step 4

Season the pumpkin with salt and pepper, toss to coat and place on a oven tray lined with baking paper. Place in the oven for approximately 25-30 minutes.

Step 5

Prepare 2 large sheets of aluminium foil and spray each with oil. Place a fish fillet on each sheet.

Step 6

In a separate bowl combine diced tomatoes and leek, a tablespoon of lemon juice, oregano and thyme.

Step 7

Spoon a few tablespoons of mixture over each fillet.

Step 8

Wrap the fillets in foil making sure each is sealed.

Step 9

Place on an oven tray and bake for approximately 20-25 minutes or until cooked through.

Step 10

Serve barramundi on a bed of quinoa with pumpkin chips and a wedge of lemon. Enjoy!