Ingredients Jump to Instructions ↓

  1. 800g potatoes, sliced thickly

  2. 6 barramundi fillets, skin on

  3. 1 lemon, sliced thickly

  4. 1/2 bunch oregano

  5. olive oil

  6. 2 red capsicums

  7. 2 cloves garlic

  8. 1 small red chilli

  9. 1 vine-ripened tomatoes

  10. 1 teaspoon smoked paprika

  11. 1/2 cup toasted whole almonds

  12. salt and pepper

  13. 2 tablespoons red wine vinegar

  14. 1/4 cup (60ml) olive oil

  15. green salad and lemon wedges, to serve

Instructions Jump to Ingredients ↑

  1. Cook potatoes until nearly tender, about 10 minutes in lightly salted water; drain.

  2. Preheat barbecue. Cook capsicum, garlic, chilli and tomato over medium heat until softened and tender. Place in a plastic bag or in a bowl tightly covered with plastic wrap. Allow to cool before peeling and de-seeding.

  3. Blend roasted vegetables with paprika, almonds, salt and pepper until a coarse paste forms. Add vinegar and olive oil and stir to combine; set aside.

  4. Rinse barramundi and pat dry with plenty of absorbent paper. Cut slashes through the skin. Season liberally with salt and pepper and lemon juice. Used the oregano to brush some olive oil over the fish and leave the oregano on the fish.

  5. Brush potatoes with some extra oil and cook on a medium high heat on the barbecue until golden brown and crisp; remove from the barbecue and toss with ¼ cup of the romesco sauce; set aside to keep warm while you cook the fish.

  6. Cook the fish flesh side down on medium high heat on the barbecue. Cook with the lid of the barbecue down, about 5 minutes each side or until cooked through. Remove to a serving plate and serve with romesco sauce, the potatoes, green salad and lemon wedges.


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