Berbere Barramundi Tray Bake with Asparagus, Cauliflower, and Zucchini

This berbere spiced tray bake is delicious, easy, and healthy. The four core elements of this tray bake (lean white fish, asparagus, cauliflower, and zucchini) are mild in flavour, leaving room for a bold burst.

Berbere Barramundi Tray Bake with Asparagus, Cauliflower, and Zucchini

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Yield: 2

Author: Rachel Aust

Prep time: 15 MinCook time: 27 MinTotal time: 42 Min

This berbere spiced tray bake is delicious, easy, and healthy. The four core elements of this tray bake (lean white fish, asparagus, cauliflower, and zucchini) are mild in flavour, leaving room for a bold burst. The Ethiopian spice blend delivers that and will change the way you cook. The chilli blend is sweet, complex, and citrusy with mouthwatering aromatics. Best of all, it isn’t overly spicy, so it offers a real depth of flavour.

Ingredients

Berbere

• 2 tablespoons smoked paprika
• 1 tablespoon sweet paprika
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• ¾ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon ground cardamom
• ½ teaspoon ground cumin
• ½ teaspoon dried basil

Tray Bake

• 226 grams asparagus, tough ends trimmed
• 175 grams cauliflower florets
• 3 tablespoons olive oil, divided
• 1 tablespoon berbere spice blend, divided
• ½ teaspoon kosher salt, divided
• 2 (170-gram) barramundi fillets
• 175 grams zucchini, cut into ½ centimeter slices
• 2 tablespoons fresh lemon juice
• ½ small onion, thinly sliced
• 2 garlic cloves, minced

Instructions

Berbere

1. Mix the ingredients until well combined.
2. Measure out 1 tablespoon for the tray bake. Store the rest in an airtight container for up to 2 months.

Tray Bake

1. Preheat the oven to 220 degrees Celsius and line a baking sheet with parchment paper.
2. Transfer the asparagus and cauliflower to the baking sheet with half the oil, half of the berbere spice blend, and half the salt. Toss to coat, then spread in a single layer.
3. Roast for 15 minutes.
4. Meanwhile, pat the fish dry, lightly brush both sides of each fillet with oil, and season both sides with the berbere.
5. Toss the zucchini with the remaining oil—season the fish and zucchini with the remaining salt.
6. Remove the baking sheet from the oven and push the asparagus and cauliflower to one side.
7. Add the zucchini to the vegetables and place the fish fillets on the other side of the baking sheet.
8. Drizzle everything with lemon juice, then sprinkle the onion and garlic over the vegetables and fish.
9. Return the baking sheet to the oven for 10-12 more minutes or until the vegetables have browned and the fish easily flakes with a fork.
10. Plate and serve.

Nutrition Facts

Calories

430.62

Fat (grams)

24.99 g

Carbs (grams)

16.12 g

Protein (grams)

38.38 g

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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