A healthy meal that’s easy to prepare. Adapted from Chef Curtis Stone’s Australian cooking methods.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp sultana
    •    2 thyme sprigs
    •    3 tbsps olive oil
    •    4 x barramundi fillets
    •    3 garlic clove crushed
    •    1/2 tsp paprika powder
    •    1/2 small onion, finely chopped
    •    1 tbsp toasted pine nuts, toasted
    •    1/2 bunch swiss chard, shredded
    •    1.5 pounds sweet potato, peeled and cut into 2 inch chunks

Method

1. Preheat the oven to 400ºF conventional/350ºF convection oven.
2. Place the sweet potato onto a baking tray and toss with a tablespoon of the oil, the thyme and 2 cloves of the garlic.
3. Season with salt and pepper and roast for 30 minutes, turning occasionally until lightly browned and tender. Remove from the oven.
4. Meanwhile, place a large non-stick frying pan over medium-high heat. Season the barramundi with salt and pepper on both sides and evenly sprinkle the paprika and cumin over the fish.
5. Place 1 tablespoon of oil into the hot pan and cook the fish in two batches for 2-3 minutes per side, or until cooked through and golden brown. Remove the fish from the pan to a plate to rest for 2 minutes.
6. Place a separate large frying pan over medium-high heat and add the remaining oil to the hot pan. Cook the onion for 2 minutes, stirring, then add the remaining garlic and Swiss chard. Cook for 2-3 minutes or until the Swiss chard is tender, then stir in the white raisins and cook for 30 seconds.
7. Season to taste with salt and pepper, add the pine nuts and remove from the heat.
8. Serve the roasted sweet potatoes and Swiss chard with the barramundi.

This great family recipe is thanks to The Better Fish at https://www.thebetterfish.com/recipe/barramundi-swiss-chard-roasted-sweet-potato/