Baked Barramundi with Asparagus & Cherry Tomatoes

Preheat oven to 220°C. Blitz 1 tbs oil, lemon juice, parsley and garlic in a food processor. Season with salt and pepper and set aside.

Heat the rest of your tbs of oil in an oven-proof frypan over high heat then sear fish, skin-side down for 2 minutes.

Remove fish from pan, add asparagus and replace fish, skin-side up on top of asparagus. Top with tomatoes, season with salt and pepper and bake for 10-13 minutes, or until fish is cooked.

Divide food between two plates and serve with parsley-lemon sauce and parsley sprigs.

Energy 1579.83kj Calories 377.34cal Protein 37.12g Fibre 4.93g Fat 22.90g Saturated Fat 3.71g Carbs 3.23g Sugar