Barramundi with Garlic Parmesan Smashed Potatoes, Butter Peas, Demeter, and a Rocket Garnish

Barramundi with Garlic Parmesan Smashed Potatoes, Butter Peas, Demeter, and a Rocket Garnish


We know that Australians love their barramundi and that's why we have created this easy amazing recipe!

  • Gluten-Free
  • Serves: 4


  • 4 x Fresh Barramundi portions
  • Rocket - garnish
  • Garnish dressing – 1 Tbsp Demeter & 2 Tbsp olive oil
  • Demeter Drizzle – 3 Tbsp Demeter
  • 1 Lime (sliced into quarters)
  • Smashed potatoes – Parmesan, new potatoes, sea salt, cracked pepper, garlic (enough for 2-3 each)
  • Handful of frozen peas
  • Knob of unsalted butter
  • Snow Sprouts - garnish

Instruction’s Potatoes:

Boil baby new potatoes in a large pot of salted water until a sharp knife can easily be inserted. You want them to be pretty much fully cooked otherwise they won’t smash easily. Remove the potatoes from the water and allow to dry for a few minutes. Place the potatoes on a greased rimmed baking sheet, spaced apart to allow ultimate crisping action.

With a potato masher, bottom of a glass or large wooden spoon, smash the potatoes gently to flatten them. Drizzle the potatoes generously with olive oil and season with salt, fresh cracked black pepper, and garlic.

Place the potatoes in a hot oven preheated to 230°C and allow to roast until golden brown and crunchy, approximately 20-30 minutes. Remove from the oven and serve while hot.

Once removed from oven season with Parmesan.

Instruction’s Barramundi:

Season your barramundi with sea salt and a little cracked black pepper.

Pop a medium sized pan on a medium heat and spray with oil and cook on each side for 3-4 minutes.

Leave to rest for 5 minutes.

Instruction’s Garnish & Dressing:

For the dressing pop Demeter and olive oil into a jar and shake well.

Now pop the rocket into a  bowl and toss with a good splash of the dressing.

Instruction’s Peas:

Bring a small pan of salty water to the boil and then add your peas and cook for 2 minutes, drain, and allow to dry.

Once dry pop a small pan on a medium heat with a knob of butter and add your peas and cook for 1 minute.


Put a good tbsp of the Demeter in the middle of a serving bowl and spread it around into a circle, next, pop your smashed potatoes into the middle on top of the drizzle, next, add your Barramundi, peas dotted around with snow sprouts, garnish on top of the fish, lime to the side and then drizzle the Demeter over. Now Enjoy!



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