New Recipe: Oven Baked Fish with Broccoli & Kale Salad

Ingredients (Serves 2)

  • 2 x 120-150g fillets of firm white fish, such as barramundi
  • 2 tablespoons extra virgin olive oil
  • Sea salt and pepper, to taste
  • 1 lemon, sliced

Broccoli & Kale Salad:

  • 1 head of broccoli, cut into florets
  • 50g kale
  • ½ tablespoon cold-pressed extra virgin coconut oil
  • ¼ cup flaked almonds
  • 2 tablespoons goji berries
  • ¼ large avocado, diced
  • 2 tablespoons extra virgin olive oil
  • ½ lemon, juiced
  • ¼ teaspoon sea salt
  • 30g goat’s feta


  1. Preheat oven to 200°C.
  2. Take two pieces of foil, large enough to wrap each fish fillet, and line each piece with a square of baking paper.
  3. Place the fish, skin side down, on the baking paper. Drizzle with oil and season wellwith salt and pepper. Place 2 slices of lemon on top of each piece of fish. Wrap the fish in foil to form a parcel, sealing the edges by folding over the foil, and place on a baking tray. Bake for 10–15 minutes. Check the fish and if not cooked to your liking, simply re-seal the foil and place back in the oven for a few extra minutes.
  4. To make Broccoli & Kale Salad: Bring a small saucepan of water to the boil. Place broccoli in a colander or steamer basket, cover with a lid and lightly steam for 4–5 minutes. Remove from the colander or steamer basket and set asidein a large bowl to cool.
  5. Sauté kale in coconut oil until soft and add to the bowl with broccoli.
  6. Top with almonds, goji berries and avocado.
  7. Combine olive oil, lemon juice and salt in a small bowl and toss through the salad. Crumble feta on top.
  8. Serve salad alongside fish.

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