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Articles Lifestyle White fish with roasted eggplant and cherry tomatoes
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White fish with roasted eggplant and cherry tomatoes

Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis share the recipe for a scrumptious white fish with veggies.

Serves: 4
Prep Time:  10 minutes
Cook Time:  30 minutes

Ingredients

  • 2 eggplants, cut into thick wedges
  • 1 tablespoon oil, plus 1 tablespoon extra
  • pinch of salt
  • 1 punnet cherry tomatoes
  • 4x 150g barramundi fillets, skin on
  • 2 spring onions, thinly sliced
  • ¼ cup capers
  • ⅔ cup buttermilk
  • pinch of cracked black pepper
  • ¼ bunch of basil, leaves picked
  • 1 lemon, zested then juiced

Method

  1. Preheat oven to 200°C (fan-forced). Arrange eggplant on a lined baking tray. Drizzle over one tablespoon oil and season with salt. Roast for 15 minutes before adding cherry tomatoes to the tray. Roast for a further 10 minutes or until eggplant is tender and cherry tomatoes are starting to collapse.
  2. Heat remaining one tablespoon oil in a large frying pan over medium-high heat. Add barramundi, skin side down, and cook for 2-3 minutes or until skin is golden and crispy. Reduce heat to medium and continue to cook until heat has risen halfway up the side of the fillets. Turn and cook for a further 2-3 minutes or until cooked through. Remove from pan and keep warm.
  3. Return pan to medium-high heat. Cook spring onion, garlic and capers for one minute or until fragrant. Remove from heat and pour in buttermilk. Stir through pepper and lemon zest until well combined.
  4. Divide barramundi and roasted vegetables between serving plates. Spoon buttermilk sauce over fish and finish with basil leaves and a squeeze of lemon juice.

Cooking Tip: Barramundi has thick, dense flesh compared to other white fish. After cooking the skin until it’s crispy, don’t forget to turn the heat down so the fillets can cook perfectly all the way through.

Nutrition Tip: Despite being low in fat, buttermilk has a rich, creamy and slightly sour flavour. It’s a great base for sauces and dressings, and can be used in baking too!

As a Health Partners member, enjoy exclusive member discounts with Sprout Cooking School and Health Studio.

Recipe thanks to Sprout Health Studio.

The information contained here is of a general nature and does not take into account your personal medical situation. The information is not a substitute for independent professional medical advice and is not intended to diagnose, treat, cure or prevent any disease or used for therapeutic purposes. Should you require specific medical information, please seek advice from your healthcare practitioner. Health Partners does not accept any liability for any injury, loss or damage incurred by use of or reliance on the information provided.

While we have prepared the information carefully, we can’t guarantee that it is accurate, complete or up-to-date. And while we may mention goods or services provided by others, we aren’t specifically endorsing them and can’t accept responsibility for them.

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