Your New Barra Weeknight Staple

We have all NEW barra recipes that are sure to be on your weeknight dinner rotation, and don’t worry, they’re as simple as they can be. These three recipes are healthy, simple, and delicious. Whether you’re a seasoned homecook or a kitchen newbie, you'll find these recipes easy to follow and incredibly satisfying. From fresh, vibrant flavours to hearty and comforting dishes, our recipes cater to every palate and preference. P.S. Did we mention that they are all one pan? Meaning no fuss and half the clean up!

Not only are these meals a treat for your taste buds, but they also come with numerous health benefits. Packed with lean protein, essential omega-3 fatty acids, and a variety of vitamins and minerals, our barra recipes support heart health, boost brain function, and contribute to overall well-being. Plus, with minimal cleanup, you’ll have more time to relax and enjoy your evening.

Pistachio Crusted Baked Barramundi with Asparagus (One Tray Bake)

This dish will be your new date night go-to when you want to impress. It’s as easy as it gets, but it’s sure to leave a lasting impression (they’ll think you spent hours in the kitchen). The nutty pistachio crust is deliciously paired with tender barramundi and roasted asparagus, making every bite a delight.

Ingredients

Serves 2

• 2 Aussie barramundi fillets (skin on)
• 1 tbsp honey
• 1 tsp dijon mustard
• ¼ cup panko crumb
• ⅓ cup pistachios, chopped
• 3 tbsp parmesan cheese, grated
• 1 bunch asparagus
• 2 tsp olive oil1 lemon, half zested/juiced
• Salt
• Pepper

Method

1. Preheat oven to 160°. Place barramundi skin down on a lined baking tray seasoned with salt and pepper.
2. In a bowl mix together panko crumb, pistachios,lemon zest, and parmesan cheese.
3. In a bowl whisk together honey, dijon mustard, olive oil and lemon juice.
4. Coat barramundi in sauce then top with pistachio mixture, press down gently to stick.
5. Cut ends of asparagus add to tray and cook in the oven for 25 mins. Remove from oven and serve

Pistachio Crusted Baked Barramundi with Asparagus (One Tray Bake)

Sweet Chilli, Garlic & Soy Barramundi (One Tray Bake)

Our Sweet Chilli, Garlic & Soy Barramundi is bursting with flavour and requires minimal effort. Just toss everything onto one tray and let the oven do the work. The perfect balance of sweet, spicy, and savoury makes this dish a crowd-pleaser, and the one-tray bake means cleanup is a breeze.

Ingredients

Serves 2

• 2 Aussie barramundi fillets (skin on)
• ⅓ cup sweet chili sauce
• 2 cloves garlic, crushed
• 2 tbsp soy sauce
• 1 limes, cheeks cut/juiced
• 3 baby pak choy, halved
• 2 tsp olive oil
• Salt
• Pepper

Method

1. Preheat oven to 180°. Place barramundi skin down on a lined baking tray seasoned with salt and pepper.

2. Mix sweet chili sauce, garlic, soy sauce, lime juice in a bowl then coat barramundi.

3. Cook barramundi in oven for 15 mins.Then, coat pak choy with olive oil and place it on the same baking tray as the barramundi and cook for a further 10 mins.

4. Serve barramundi and pak choy with lime wedge.

Sweet Chilli, Garlic & Soy Barramundi (One Tray Bake)

Crispy Skin Barramundi with Toasted Coconut Rice (Fry pan/Stove top)

Say hello to your new favourite dish! Picture perfectly crispy fish skin paired with fragrant coconut rice, it’s quick, it’s easy, and it’s sure to impress. Perfect for any night you want to treat yourself to something special!

Ingredients

Serves 2

• 2 Aussie barramundi fillets (skin on)
• 1 ½ cups long grain rice
• 400 ml coconut milk
• 3 cloves garlic, crushed
• 1 ½ cups water
• ¼ cup shredded coconut
• 1 limes, cheeks cut/juiced
• Chilli oil
• Salt
• Pepper

 

Method

1.  Combine rice, milk, garlic, and water in a saucepan. Bring to boil then reduce to low heat for 15 mins.
2. Drizzle chilli oil in a pan on medium-high heat.Toast shredded coconut until golden, set aside.
3. Drizzle chilli oil in pan, cook barramundi skin down until crispy. Turn over and cook otherside 4 mins.
4. Serve barramundi with lime wedge and coconut rice topped with toasted coconut.

Crispy Skin Barramundi with Toasted Coconut Rice (Fry pan/Stove top)