Almond crusted barramundi

Almond crusted barramundi

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  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Easy

Coconut and chilli spiced spinach is a wonderful low-carb accompaniment to this almond-crusted fish main.

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Nutrition information, Low carb recipes


  • 1/2 cup (130g) Tamar Valley Greek Style Yoghurt
  • 2 teaspoons curry powder
  • Salt & freshly ground pepper
  • 100g flaked almonds, roughly chopped
  • 2 (about 500g) barramundi, cut crossways into 3cm pieces
  • Olive oil spray
  • 2 bunches English spinach, trimmed
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1 small fresh red chilli, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1/2 cup (45g) desiccated coconut


  • Step 1
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. On a plate, combine the yoghurt and curry powder. Season with salt and pepper.
  • Step 2
    Place the almonds on a separate plate. Dip each barramundi piece in the yoghurt to coat evenly. Then dip one side of the fish pieces into the almonds. Place the fish on the tray, almond-side up. Spray lightly with olive oil. Bake for 10 minutes or until the fish flakes with a fork.
  • Step 3
    Place the spinach leaves into a large heatproof bowl. Pour over boiling water and set aside for 30 seconds. Drain and refresh under cold running water. Drain the spinach and squeeze gently to remove any excess water.
  • Step 4
    Heat the oil in a non-stick frying pan over a medium heat. Add the garlic, chilli and ginger and cook for 1 minute. Add the coconut and cook stirring for about 3 minutes or until the coconut is just toasted. Season with salt and pepper.
  • Step 5
    Toss the coconut mixture through the spinach. Serve with the barramundi.

  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi


  • 1778 kj


  • 30g

    Fat Total

  • 9g

    Saturated Fat

  • 7g


  • 27g


  • 47mg


  • 215.88mg


  • 7g

    Carbs (sugar)

  • 11g

    Carbs (total)

All nutrition values are per serve
  • Author: Michelle Noerianto
  • Image credit: Chris Chen
  • Publication: Fresh Living



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