Luke Hine's Bangkok Barramundi in a Bag | Pic's Peanut Butter

Ingredients

• 300 g butternut pumpkin, cut into 5 mm thick triangle shapes
• 2 x 125 g barramundi fillet, skin removed and pin-boned
• 1 cup kale, stems removed, leaves only
• 2 heaped tablespoons Pic's Crunchy Peanut Butter
• 2 tablespoons red curry paste
• 100 g canned cherry tomatoes
• 2 tablespoons finely chopped coriander
• 1/4 cup extra virgin olive oil
• Himalayan salt and freshly ground black pepper