Barramundi with Swiss Chard & Roasted Sweet Potato

Serves: 4

Prep Time: 10 minutes

Cook Time: 10 minutes


  • 4 barramundi fillets11/2 lbs sweet potato, peeled and cut into
  • 2 inch chunks
  • 3 tbsp olive oil
  • 2 sprigs fresh thyme
  • 3 garlic cloves, crushed
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 small onion, finely chopped
  • 1/2 bunch Swiss chard, shredded
  • 1 tbsp white raisins
  • 1 tbsp pine nuts, toasted


  1. Preheat the oven to 400ºF conventional/350ºF fan forced oven.
  2. Place the sweet potato onto a baking tray and toss with tablespoon of the oil, the thyme and 2 cloves of the garlic.
  3. Season with salt and pepper and roast for 30 minutes, turning occasionally until lightly browned and tender. Remove from the oven.
  4. Meanwhile, place a large non-stick frying pan over medium high heat. Season the barramundi with salt and pepper on both sides and evenly sprinkle over the paprika and cumin.
  5. Place 1 tablespoon of oil into the hot pan and cook the fish in two batches for 2-3 minutes per side, or until cooked through and golden brown. Remove the fish from the pan to a plate to rest for 2 minutes.
  6. Place a separate large frying pan over medium high heat and add the remaining oil to the hot pan. Cook the onion for 2 minutes, stirring, then add the remaining garlic and Swiss chard. Cook for 2-3 minutes or until the Swiss chard is tender, then stir in the white raisins and cook for 30 seconds.
  7. Season to taste with salt and pepper, add the pine nuts and remove from the heat.
  8. Serve the roasted sweet potatoes and Swiss chard with the barramundi

Recipe Source:

This recipe was adapted from Curtis Stone's Australian cooking methods. Developed by Curtis Stone:

Visitor Comments

By Diane Albizia on Jul 28, 2011

Yummy Yummy Yummy….!

Submit Your Comment

Enter characters seen here