Recipe by: taste.com.au
Serves: 4
Time: 45mins
Ingredients
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400g can black beans, rinsed, drained
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2 large zucchini, cut lengthways into 8cm lengths
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2 red onions, cut into thin wedges
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250g cherry tomatoes
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4 (about 125g) skinless barramundi fillets
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4 corn tortillas, grilled
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Rocket leaves, to serve
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Lemon wedges, to serveCHIMICHURRI INGREDIENTS
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1 small French shallot, finely chopped
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1 long fresh red chilli, deseeded, finely chopped
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1/4 cup chopped fresh continental parsley leaves
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2 tbsp chopped fresh oregano leaves
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2 tsp red wine vinegar
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1 1/2 tbsp extra virgin olive oil
Method
- Preheat oven to 210C/190C fan forced. Combine the black beans, zucchini, onion and tomatoes in a large baking tray. Lightly spray with oil and season. Roast for 15 minutes.
- Place the barramundi on top of the vegetables. Roast for 10 minutes or until the barramundi is cooked through and vegetables are light golden.
- Meanwhile, to make the chimichurri, combine all the ingredients in a small bowl, adding 1-2 tsp water if the mixture is too thick. Season.
- Drizzle the chimichurri over the barramundi and serve with tortillas, rocket leaves and lemon wedges.
