Lemon Barramundi with Pumpkin Wedges
- 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
Cook quinoa as per packet instructions.
Preheat oven to 180°C/360°F.
Cut pumpkin into wedges and place in a large bowl. Dice the tomatoes and leek.
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.
Prepare 2 large sheets of aluminium foil and spray each with oil. Place a fish fillet on each sheet.
In a separate bowl combine diced tomatoes and leek, a tablespoon of lemon juice, oregano and thyme.
Spoon a few tablespoons of mixture over each fillet.
Wrap the fillets in foil making sure each is sealed.
Place on an oven tray and bake for approximately 20-25 minutes or until cooked through.
Serve barramundi on a bed of quinoa with pumpkin chips and a wedge of lemon. Enjoy!
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