Lemon Myrtle Barramundi with Roasted Vegetables

Ingredients

• 4 pieces Barramundi fillets
• 2 tbsp Lemon myrtle (dried)
• 3 tbsp Olive oil
• 1 large Zucchini
• 2 medium Bell peppers (assorted)
• 1 medium Red onion
• 1 cup Cherry tomatoes
• 0.5 tsp Salt
• 0.25 tsp Black pepper

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

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the 1 large zucchini, 2 medium bell peppers (assorted), and 1 medium red onion into bite-sized pieces, about 2.54 cm cubes. Cut the 1 cup cherry tomatoes in half.
3. 3In a large bowl, combine the cut zucchini, bell peppers, red onion, and halved cherry tomatoes. Add 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a baking sheet.
5. 5Place the 4 pieces of barramundi fillets on a separate baking sheet. Drizzle the fish with the remaining 1 tablespoon of olive oil and sprinkle evenly with the 2 tablespoons of dried lemon myrtle.
6. 6Place both baking sheets in the preheated oven. Roast for 25-30 minutes. The vegetables are done when they are tender and slightly browned. The barramundi is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
7. 7Remove the baking sheets from the oven and let the barramundi rest for 2 minutes before serving.

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