Mediterranean Baked Barramundi Recipe – a high‑protein fish dinner with flaky barramundi, fresh Greek salad and a simple lemon herb dressing.
This fresh Mediterranean-inspired dinner combines tender baked barramundi with a colourful Greek salad made from cucumber, tomato, red onion, feta and olives. Light, nutritious and packed with protein, it’s an easy weeknight meal that feels restaurant quality while staying around 500 calories. The combination of fresh vegetables, salty feta, briny olives and flaky fish creates a satisfying meal that is simple, vibrant and full of flavour.
Prep time: 10 mins Cooking time: 15 mins
Macros: 480 calories • 45 g protein • 12 g carbs • 26 g fat
Serves: 1
Ingredients
Barramundi
- 180 g barramundi fillet
- Cooking spray
- 1 tsp garlic powder
- ½ tsp dried oregano
- Salt & pepper
- Lemon wedge
Greek Salad
- 100 g cucumber, diced
- 100 g cherry tomatoes, halved
- 30 g red onion, finely sliced
- 30 g feta cheese
- 50 g Kalamata olives, halved
- 1 tsp olive oil
- Juice of ½ lemon
- Salt & pepper
Method
- Preheat oven to 200°C.
- Spray a baking tray with cooking spray.
- Season barramundi with garlic powder, oregano, salt and pepper.
- Bake for 12–15 minutes or until the fish flakes easily.
- Meanwhile, combine cucumber, tomatoes, red onion, feta and olives in a bowl.
- Add olive oil, lemon juice, salt and pepper and toss to combine.
- Serve barramundi alongside the Greek salad with a lemon wedge.
Notes
- Swap barramundi for snapper, cod or any white fish.
- Kalamata olives provide the best flavour for this recipe.
- Add fresh parsley or dill for extra freshness.
- Perfect for warm evenings when you want something light but filling.