Honey Butter Barramundi with Za'atar Roasted Veg and Yoghurt Sauce

Preheat oven to 200°C. Halve potatoes lengthwise and dice into 1 cm cubes. Trim and discard ends off radish, then medium dice. Trim ends of baby carrots, cut in half lengthwise. Peel and finely chop garlic, then using the flat side of your knife, smash it until it resembles a paste. Roughly chop flatleaf parsley leaves, discarding stems. Juice lemon.

Place potatoes and carrot on a lined baking tray. Drizzle with olive oil, season with salt, pepper and za'atar. Toss to coat. Arrange in an even layer, place in oven. Set timer for 15 minutes. When timer goes, add diced radish and return to oven. Roast a further 10-15 minutes. Remove from oven. Evenly dress with lemon juice (to taste).

In a bowl combine Greek yoghurt, remaining lemon juice (to taste), 1 Tbsp olive oil and as much of the garlic as you’d like. Season with salt and pepper to taste.

Pat barramundi fillets dry with paper towel. Season both sides with salt and pepper. Heat olive oil in a nonstick pan on medium-high. Add fish, skin-side down. Cook this side 4 minutes. Flip over, then add butter to pan. Cook, frequently spooning over the butter for 3 minutes or until the centre of the fish is opaque. Remove from pan and keep warm.

Add the honey and 3 Tbsp water to the pan of melted butter (be careful as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any bits stuck to the pan, 30 seconds-1 minute or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Serve the barramundi and roasted vegetables with the yoghurt sauce on the side. Top the fish with the pan sauce. Garnish with chopped parsley. Enjoy!

Preheat oven to 200°C. Halve potatoes lengthwise and dice into 1 cm cubes. Trim and discard ends off radish, then medium dice. Trim ends of baby carrots, cut in half lengthwise. Peel and finely chop garlic, then using the flat side of your knife, smash it until it resembles a paste. Roughly chop flatleaf parsley leaves, discarding stems. Juice lemon.

Place potatoes and carrot on a lined baking tray. Drizzle with olive oil, season with salt, pepper and za'atar. Toss to coat. Arrange in an even layer, place in oven. Set timer for 15 minutes. When timer goes, add diced radish and return to oven. Roast a further 10-15 minutes. Remove from oven. Evenly dress with lemon juice (to taste).

In a bowl combine Greek yoghurt, remaining lemon juice (to taste), 1 Tbsp olive oil and as much of the garlic as you’d like. Season with salt and pepper to taste.

Pat barramundi fillets dry with paper towel. Season both sides with salt and pepper. Heat olive oil in a nonstick pan on medium-high. Add fish, skin-side down. Cook this side 4 minutes. Flip over, then add butter to pan. Cook, frequently spooning over the butter for 3 minutes or until the centre of the fish is opaque. Remove from pan and keep warm.

Add the honey and 4 Tbsp water to the pan of melted butter (be careful as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any bits stuck to the pan, 30 seconds-1 minute or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Serve the barramundi and roasted vegetables with the yoghurt sauce on the side. Top the fish with the pan sauce. Garnish with chopped parsley. Enjoy!

Preheat oven to 200°C. Halve potatoes lengthwise and dice into 1 cm cubes. Trim and discard ends off radish, then medium dice. Trim ends of baby carrots, cut in half lengthwise. Peel and finely chop garlic, then using the flat side of your knife, smash it until it resembles a paste. Roughly chop flatleaf parsley leaves, discarding stems. Juice lemon.

Place potatoes and carrot on a lined baking tray. Drizzle with olive oil, season with salt, pepper and za'atar. Toss to coat. Arrange in an even layer, place in oven. Set timer for 15 minutes. When timer goes, add diced radish and return to oven. Roast a further 10-15 minutes. Remove from oven. Evenly dress with lemon juice (to taste).

In a bowl combine Greek yoghurt, remaining lemon juice (to taste), 1 Tbsp olive oil and as much of the garlic as you’d like. Season with salt and pepper to taste.

Pat barramundi fillets dry with paper towel. Season both sides with salt and pepper. Heat olive oil in a nonstick pan on medium-high. Add fish, skin-side down. Cook this side 4 minutes. Flip over, then add butter to pan. Cook, frequently spooning over the butter for 3 minutes or until the centre of the fish is opaque. Remove from pan and keep warm.

Add the honey and 2 Tbsp water to the pan of melted butter (be careful as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any bits stuck to the pan, 30 seconds-1 minute or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Serve the barramundi and roasted vegetables with the yoghurt sauce on the side. Top the fish with the pan sauce. Garnish with chopped parsley. Enjoy!

Preheat oven to 200°C. Halve potatoes lengthwise and dice into 1 cm cubes. Trim and discard ends off radish, then medium dice. Trim ends of baby carrots, cut in half lengthwise. Peel and finely chop garlic, then using the flat side of your knife, smash it until it resembles a paste. Roughly chop flatleaf parsley leaves, discarding stems. Juice lemon.

Place potatoes and carrot on a lined baking tray. Drizzle with olive oil, season with salt, pepper and za'atar. Toss to coat. Arrange in an even layer, place in oven. Set timer for 15 minutes. When timer goes, add diced radish and return to oven. Roast a further 10-15 minutes. Remove from oven. Evenly dress with lemon juice (to taste).

In a bowl combine Greek yoghurt, remaining lemon juice (to taste), 1 Tbsp olive oil and as much of the garlic as you’d like. Season with salt and pepper to taste.

Pat barramundi fillets dry with paper towel. Season both sides with salt and pepper. Heat olive oil in a nonstick pan on medium-high. Add fish, skin-side down. Cook this side 4 minutes. Flip over, then add butter to pan. Cook, frequently spooning over the butter for 3 minutes or until the centre of the fish is opaque. Remove from pan and keep warm.

Add the honey and 2 Tbsp water to the pan of melted butter (be careful as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any bits stuck to the pan, 30 seconds-1 minute or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Serve the barramundi and roasted vegetables with the yoghurt sauce on the side. Top the fish with the pan sauce. Garnish with chopped parsley. Enjoy!

Preheat oven to 200°C. Halve potatoes lengthwise and dice into 1 cm cubes. Trim and discard ends off radish, then medium dice. Trim ends of baby carrots, cut in half lengthwise. Peel and finely chop garlic, then using the flat side of your knife, smash it until it resembles a paste. Roughly chop flatleaf parsley leaves, discarding stems. Juice lemon.

Place potatoes and carrot on a lined baking tray. Drizzle with olive oil, season with salt, pepper and za'atar. Toss to coat. Arrange in an even layer, place in oven. Set timer for 15 minutes. When timer goes, add diced radish and return to oven. Roast a further 10-15 minutes. Remove from oven. Evenly dress with lemon juice (to taste).

In a bowl combine Greek yoghurt, remaining lemon juice (to taste), 1 Tbsp olive oil and as much of the garlic as you’d like. Season with salt and pepper to taste.

Pat barramundi fillets dry with paper towel. Season both sides with salt and pepper. Heat olive oil in a nonstick pan on medium-high. Add fish, skin-side down. Cook this side 4 minutes. Flip over, then add butter to pan. Cook, frequently spooning over the butter for 3 minutes or until the centre of the fish is opaque. Remove from pan and keep warm.

Add the honey and 2 Tbsp water to the pan of melted butter (be careful as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any bits stuck to the pan, 30 seconds-1 minute or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Serve the barramundi and roasted vegetables with the yoghurt sauce on the side. Top the fish with the pan sauce. Garnish with chopped parsley. Enjoy!

Preheat oven to 200°C. Halve potatoes lengthwise and dice into 1 cm cubes. Trim and discard ends off radish, then medium dice. Trim ends of baby carrots, cut in half lengthwise. Peel and finely chop garlic, then using the flat side of your knife, smash it until it resembles a paste. Roughly chop flatleaf parsley leaves, discarding stems. Juice lemon.

Place potatoes and carrot on a lined baking tray. Drizzle with olive oil, season with salt, pepper and za'atar. Toss to coat. Arrange in an even layer, place in oven. Set timer for 15 minutes. When timer goes, add diced radish and return to oven. Roast a further 10-15 minutes. Remove from oven. Evenly dress with lemon juice (to taste).

In a bowl combine Greek yoghurt, remaining lemon juice (to taste), 1 Tbsp olive oil and as much of the garlic as you’d like. Season with salt and pepper to taste.

Pat barramundi fillets dry with paper towel. Season both sides with salt and pepper. Heat olive oil in a nonstick pan on medium-high. Add fish, skin-side down. Cook this side 4 minutes. Flip over, then add butter to pan. Cook, frequently spooning over the butter for 3 minutes or until the centre of the fish is opaque. Remove from pan and keep warm.

Add the honey and 2 Tbsp water to the pan of melted butter (be careful as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any bits stuck to the pan, 30 seconds-1 minute or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Serve the barramundi and roasted vegetables with the yoghurt sauce on the side. Top the fish with the pan sauce. Garnish with chopped parsley. Enjoy!