For those of you who follow me on Facebook you might have seen the delicious dinner I whipped up on Monday night – baked barramundi on a bed of zucchini with cherry tomatoes on the vine, black olives and herbs.  It was so easy to prepare – it only took about 5 minutes – but it was vibrant, colourful and very impressive.  I was inspired by a recipe in Tessa Kiros’ beautiful cookbook ‘Limoncello and Linen Water’.

If you don’t like barramundi you could use an alternative white fish (think cod, snapper, flathead etc) or if you don’t like fish then it would be delicious with chicken!  Next time I am going to try this with salmon …

I served it with blanched asparagus, but a mixed green salad would be just as delicious, and if you really can’t be bothered you can relax because the zucchini and the tomatoes mean that this dish really is a one-pot-wonder!

Baked Barramundi with Zucchini, Cherry Tomatoes, Black Olives and Herbs

This made enough for the 2 of us (we did have a lot of tomatoes) but if you wanted to double it for 4 people and again for 8 etc it would work just as well.

What you will need:

Olive oil

2 small zucchinis – thinly sliced lengthways and tossed with some sea salt and cracked black pepper

2 barramundi fillets (or fish of your choice, or chicken)

200 g (7 ounces) cherry tomatoes (on the vine).  (This was actually a lot of tomatoes for 2 people – keep in mind if you are not mad on tomatoes ..)

1 heaped tablespoon chopped parsley

6 basil leaves – torn

1/2 cup of white wine or chicken stock.  (I used stock here but I think that white wine would be even more delicious)

A couple of handful of black olives (I used the pitted kalamata olives from the deli at Woolworths – they were perfect!)

Zest & juice of one lemon

Sea salt and cracked black pepper

How to pull it together:

Preheat the oven to 180 degrees celcius (350 degrees Fahrenheit).

In a baking dish (which I lined with baking paper), drizzle a couple of tablespoons of olive oil, and lay out the zucchini.  Season the fish on both sides with a little salt and pepper andlay it over the zucchini.  Top with the tomatoes and herbs.  Pour the wine or stock around the fish and toss in the olives.  Finish with the zest of the lemon and a squeeze of lemon juice.

barramundipre-cookedBake in the oven for about 40 minutes until the tomatoes are roasted to your liking and the fish is nice and brown.

And enjoy!!!

To keep updated with The Shrinking Hubby and for more inspiration for your healthy eating, don’t forget to like me on Facebook by heading over to www.facebook.com/theshrinkinghubby.  Do you know anyone who loves cooking and eating healthy food, or who struggles with their weight or has a loved one who does?  Please refer them to my page – I love hearing stories of those who have been inspired by our journey.  Living a healthy lifestyle does not have to mean that you sacrifice wonderful food and good times!  For those who follow me on Facebook – if you didn’t see this posted earlier in the week, it may be because Facebook is restricting the number of people who are exposed to my posts on their news feeds.  To make sure you receive my posts it is a really simple process.   To keep receiving all my posts, hover your mouse on the “Like” button near my name (The Shrinking Hubby) on Facebook. In the drop-down menu select “Add to interest lists.” Then create an interest list.

Thank you again for your support – we continue to be overwhelmed by the positive response from so many of you!

Wishing you all a wonderful week!

XXX

web_header-e1411100433477

Receive regular updates from The Shrinking Hubby

We'll send you recipes, offers & other fun stuff, and we'll never share your information.

You have Successfully Subscribed!