Baked Barramundi Recipe – One Skillet with Roasted Vegetables and Tahini Sauce
Mackenzie Burgess, RDN
This Barramundi Skillet is the perfect one pan recipe for a quick weeknight dinner or holiday parties. Plus, you get to customize it with your favorite spices and seasonal squash.
2cupswinter squash of your choice or sweet potato (about 2 pound squash),diced into 1/2-inch cubes (Squash varieties you could choose include acorn, butternut, delicata, sugar pumpkin, or kabocha squash)
1cup (about 2/3 can)canned chickpeas,drained and rinsed
3tablespoonsolive oil
2tablespoonsspices of your choice,divided (Feel free to use a pre-made seasoning like Za'atar or a mixture of Mediterranean spices like garlic powder, cumin, paprika, coriander, etc.)
44 ounceBarramundi fillets,thawed overnight or in cold water for 20 minutes
In a large cast iron skillet or oven safe pan, combine the cauliflower florets, diced squash or sweet potato, and chickpeas. Drizzle with olive oil, 1 tablespoon of the spices, and salt and pepper to taste. Use tongs to toss to coat evenly.
Place the skillet in the preheated oven and roast the vegetables and chickpeas for about 25 minutes or until they are slightly golden and tender.
Toss veggies once more then place Barramundi fillets on top of the roasted veggies. Sprinkle fillets evenly with the remaining 1 tablespoon of olive oil and remaining 1 tablespoon of spices.
Return the skillet to the oven and bake for an additional 15 minutes.
While everything is roasting, prepare the tahini sauce by whisking together all ingredients in a mason jar or liquid measuring cup. Add more water as needed to reach a pourable consistency.
Briefly remove the skillet from the oven. Drizzle over tahini sauce and bake for 5 more minutes, until the skillet is bubbly and fish easily flakes with a fork.
Before serving, top with fresh herbs and squeeze over lemon wedges, if desired.