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Preheat oven to 200°C. Season the barramundi and lightly dust with the flour. Place the egg and breadcrumbs in separate medium bowls. Dip each barramundi portion in the egg, then in the breadcrumbs to coat. Heat oil in an ovenproof frying pan over medium heat. Add the barramundi. Cook for 2-3 mins each side or until golden.
Arrange the eggplant slices over the barramundi in the pan. Combine the tomato and garlic in a bowl. Spoon over the eggplant and sprinkle with cheese. Bake for 10 mins or until the cheese melts and is golden.
Meanwhile, line a large baking tray with baking paper. Arrange the baby broccoli on the lined tray. Spray with olive oil spray. Season. Bake for 10-15 mins or until tender.
Sprinkle the barramundi with basil. Serve with baby broccoli. Swap me use any firm fish fillets, such as Coles Australian Skinless Salmon Portions.