Herb Salsa Barramundi with Sweet Potato Mash

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Servings 1


  • 1 cup sweet potato cut into cubes
  • ¾ cup green beans ends trimmed
  • ½ zucchini cut into thick matchsticks
  • 1 teaspoon extra-virgin olive oil
  • 1 piece frozen Birds Eye Ocean Selections Barramundi – Herb Salsa thawed
  • 1/2 tablespoon unsalted butter
  • 1 tablespoon full cream milk
  • 1 teaspoon extra-virgin olive oil


  • Place the sweet potato cubes in the bottom pan of a steamer set and cover with water. Add the steaming basket on top and add the green beans and zucchini. Cover with a lid and place the steamer set on the stove at medium heat and cook for 5-7 minutes.
  • After this time, remove the steamer basket with the green beans and zucchini. Place the lid back on and leave the sweet potato to boil for another 5 minutes, until easy to stab with a fork.
  • During this time, heat the olive oil in a frying pan over medium heat and add the thawed Birds Eye Barramundi. Cook for 5 minutes on one side, before flipping and cooking for a final 4 minutes.
  • Once the sweet potato is soft, drain the water. Mash the sweet potato and mix in the butter and milk, adding more milk if required to reach a creamy consistency.
  • Plate up the mashed potato. Add the green beans and zucchini, drizzling over some extra-virgin olive oil and seasoning to taste.
  • Lastly, add the barramundi to the plate and serve.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.