1 bunch broccolini, trimmed, halved crossways
400g tomato medley mix
200g green beans, trimmed
2/3 cup good extra virgin olive oil
4 (150g each) boneless barramundi fillets with skin on, skin scored (see note)
2 garlic cloves, thinly sliced
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1 small lemon, rind zested into fine strips, juiced
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
Place vegetables on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Bake for 12 minutes.
Meanwhile, heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin is very crispy around edges and centre is just starting to crisp.
Place fish, skin-side up, on top of vegetables on tray. Bake for 4 minutes or until fish is just cooked
through and vegetables are tender.
Heat remaining oil in a small saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant (do not brown).
Add chives and parsley. Cook for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt and pepper.
Serve barramundi and vegetables drizzled with warm garlic and herb oil.
NUTRITION FACTS: (per serve) 2239kJ; 40.2g fat; 6g sat fat; 35.8g protein; 6.9g carbs; 3.6g fibre; 108mg chol; 275mg sodium.
Cooks's note To score barramundi skin, use a large sharp knife to make shallow cuts crossways, about 1cm apart, along the length of each fillet.
This will help prevent the fillet from curling up while cooking.