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Ingredients

• 6 brushed potatoes, peeled and each cut into 4 uneven shaped pieces
• 3 tbsp Coles olive oil, divided
• 1 tbsp parsley leaves, finely chopped
• 400 g green beans, ends trimmed
• 1 ripe navel orange, segments only, divided

• 4 barramundi fillets, 170g each, skin on
• 1 tbsp Coles olive oil

Description

A Delicious Crispy Skin Barramundi With Seasonal Roasted Potatoes, Green Beans, Navel Orange And Warm Citrus Vinaigrette.

Coles