(Greek Roasted Fish)

1 brown onion (diced)

2 garlic cloves (finely sliced)

2 tbl sp dried oregano

1 tbl sp gr coriander

1 tbl sp gr cumin

1 tbl sp paprika

2 can whole tomatoes (800gm)

1 fillet barramundi (cut into four pieces)

Parsley Salsa

1 cup parsley leaves (washed)

2 tbl sp capers (rough chopped)

1 lemon (zest & juice)

Sea salt & EVOO

Preheat oven to 180 degrees Celsius

Begin by sweating you onion in oil in a pan on medium heat. Sweat with pinch of salt for 7 minutes, before adding garlic and sweating for another minute. Stir in your spices and bring all together for a minute. Add your cans of tomato and using a back of spoon, crush your whole tomatoes until everything broken. Reduce for 10 minutes and season to taste.

In baking tray pour in your tomato sauce. Nestle your barramundi pieces into the sauce, allowing the top to peak through. Cook for 20 minutes for thin Barra like in the video, but for thicker pieces connote to cook and monitor until cooked through.

Fo salsa add ingredients to a bowl and then cover with EVOO. Season with salt to taste and make sure you have an oily drippy vibrant green sauce.