Barramundi with Kipflers and Roasted Capsicum
The perfect summer dish; barramundi with kipflers and roasted capsicum from Australian Women's Weekly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/2 cup (125ml) prepared vegetable stock
- 1 tablespoon lemon juice
- 700 grams kipfler potatoes, halved lengthways
- 1 tablespoon finely grated lemon rind
- 1/3 cup coarsely chopped fresh oregano
- 1.2 kilograms whole barramundi, cleaned
- 1 red capsicum (350g), sliced thinly
- 1 yellow capsicum (350g), sliced thinly
- 2 cloves garlic, crushed
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