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Cheesy Crusted Barramundi

Cheesy Crusted Barramundi

with Roasted Potatoes, Honey Mustard Carrots and Parsnips
Recipe Development Team
Recipe Development TeamUpdated on May 06, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
611 kcal
Protein
: 
16.8g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

Carrot

2 unit(s)

Parsnip

1 unit(s)

Garlic Clove

25 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Mixed Herbs

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

15 grams

Honey

10 grams

Wholegrain Mustard

(Contains: Mustard)

2 unit(s)

Salted Barramundi

64 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

½ tbsp

Olive Oil for the Crumb

Energy (kJ)2556 kJ
Energy (kcal)611 kcal
Fat19.1 g
of which saturates5.1 g
Carbohydrate96.1 g
of which sugars29.4 g
Dietary Fibre19.6 g
Protein16.8 g
Salt1.8 g
Trans Fat0.3 g
Potassium1254.9 mg
Calcium53.5 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Baking Tray
•Knife
•Spoon
•Fork
•Small Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Meanwhile, trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots and parsnips onto another large lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.

3

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Pop the garlic parcel into the oven and roast until soft, 10-12 mins.

In a small bowl, combine the breadcrumbs, mixed herbs, hard Italian style cheese and olive oil for the crumb (see pantry for amount).

4

When the carrots and parsnips have 10 mins remaining, remove the tray from the oven. Drizzle over the honey and wholegrain mustard. Toss to coat.

Pat the sea bass with kitchen paper to remove any excess moisture, then lay, skin-side down, alongside the carrots. Season with salt and pepper.

Spread half the mayonnaise over the top of the fish and top with the cheesy crumb. Press it down with a spoon.

Return to the oven and bake until the carrots and parsnips are tender and fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

5

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add to a small bowl with the remaining mayonnaise and season with salt and pepper. Mix well.

6

When everything's ready, serve the sea bass on your plates with the roasted potatoes and honey mustard carrots and parsnips alongside.

Serve with the garlic mayo for dipping.

Enjoy!

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