I guess you could say that this month is all about the quick to prep, quick to cook, quick to clean up afterwards dinner. So it is with great pleasure that I present to you the delicious barramundi and kale ‘sheet pan’ dinner – or my most healthy version of ‘fish and chips’… because fish and chips are always a crowd pleaser, right?

The boys are big fish fans, with some of their favourite fish meals including;  baked baby snapper,  corn and salmon fritters or fish cakes {I use basa. Basa is a really tasty and economical fish}.

I love presenting fish and chips to them in a healthy way such as my Mexican style ‘fish and chips’. In fact, I think that my kids might be the only kids who actually pull the batter off their fish and chips.

This version of fish and chips cuts down on the potato chips and mixes it up with some kale chips {because we have become slightly obsessed with them}.

BARRAMUNDI AND KALE ‘SHEET PAN’ DINNER

4 pieces of barramundi
1 bunch of kale
6-8 baby potatoes
2 lemons
2 tbsps of coconut oil
1 tbsp of salt flakes

Line a baking tray with baking paper and preheat the oven to 200 degrees.

Slice the baby potatoes in half and wash the kale, stripping the stems out and tearing the kale into smaller pieces. Toss the potatoes and kale in the melted coconut oil and salt, before tipping onto the baking tray and roasting for 25 minutes.

Add the barramundi to the pan, topping with one of the lemons – thinly sliced. Bake for 5-8 minutes or until the fish is cooked through. Serve with extra lemon wedges.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.