Olive Oil Tray Bake Barra, with Shaved Brussels Sprouts, Beans and Sourdough
250g green beans
250g brussels sprouts
2 slices sourdough
6 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity
2 x 250g Barramundi fillets (middle pieces)
Black cracked pepper
Preheat oven to 200C (180C fan-forced, 350F). Line a large baking tray with baking paper. Move the wire shelf to the second highest position in the oven. Bring a small saucepan of water to the boil over high heat. Meanwhile, trim tail ends off the beans. Place beans in the boiling water and cook for 4 minutes. Drain.
Slice brussels sprouts finely and dice sourdough. Place both on the paper-lined tray and drizzle with the 4 tablespoons of the oil. Sprinkle with salt and toss to coat. Place beans on top, off to the sides a little. Place fish on top of the vegetables. Drizzle with a tablespoon oil each and massage it into the fish. Sprinkle with black cracked pepper.
Bake for 15 minutes, checking halfway through that the sprouts are not burning (toss them around with tongs). The fish is ready when it’s turned white and opaque and comes apart easily with a fork. Both taste great the next day and can be added to salads or pasta!
Recipe by: @wholesomecook