Gluten-Free Barramundi with Roasted Vegetables

Ingredients

• 4 6-oz Barramundi fillets
• 1 cup Broccoli florets
• 1 cup Carrots, sliced
• 1 cup Sweet potato, cubed
• 3 tbsp Olive oil
• 1 tsp Garlic powder
• 1/2 tsp Paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 wedges Lemon wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large bowl, combine the 1 cup broccoli florets, 1 cup carrots (sliced), and 1 cup sweet potato (cubed). Add 3 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss everything together until the vegetables are evenly coated.
3. 3Spread the seasoned vegetables in a single layer on one baking sheet.
4. 4Place the 4 6-oz barramundi fillets on a separate baking sheet. Ensure they are not overlapping.
5. 5Place both baking sheets in the preheated oven. Bake the vegetables for 20 minutes. After 20 minutes, add the baking sheet with the barramundi fillets to the oven and bake for an additional 12-15 minutes. The barramundi is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C. The vegetables are done when they are tender when pierced with a fork.
6. 6Carefully remove both baking sheets from the oven. Serve the cooked barramundi fillets alongside the roasted vegetables. Garnish with the 4 lemon wedges.

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