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Double Baked Barramundi & Rich Tomato Sauce with Roasted Potato Bites & Kale Spinach Salad

Baked tomato barramundi is on the menu tonight! With roast potatoes and a kale and spinach salad to top it all off, you've got yourself a carb smart dish that tastes just as good as it looks. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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Under 650kcal Under 40g carbs Easy Prep New
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 2 potatoes
  • 2 packets barramundi
  • 1 packet tomato sugo
  • 2 waters
  • 0.5 tsp brown sugar
  • 10 gr butter
  • 1 tomato
  • 1 cucumber
  • 1 bag kale & spinach
  • vinegar (balsamic or white wine)
  • olive oil
  • 4 potatoes
  • 4 packets barramundi
  • 2 packets tomato sugo
  • 4 waters
  • 1 tsp brown sugar
  • 20 gr butter
  • 2 tomatoes
  • 2 cucumbers
  • 1 bag kale & spinach
  • vinegar (balsamic or white wine)

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Cut potato into bite-sized chunks.
    • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
    • Roast until tender, 20-25 minutes.
  2. • Meanwhile, pat barramundi skin dry.
    • In a baking dish, combine tomato sugo, the water, the brown sugar and the butter.
    • To the baking dish, add barramundi, skin side up. Drizzle with olive oil and season with salt and pepper.
    • Bake for 15-18 minutes.
    TIP: Spread barramundi over two baking dishes if your dishes are getting crowded.
  3. • Meanwhile, cut tomato into thin wedges.
    • Slice cucumber into rounds.
    • In a large bowl, combine kale & spinach, tomato, cucumber and a drizzle of the vinegar and olive oil. Season to taste.
  4. • Divide baked tomato fish, roast potatoes and kale spinach salad between plates.
    • Spoon sauce over barramundi to serve. Enjoy!