Lemony barramundi fillet on apple and pepper chutney with sweet potato wedges

Ingredients for 2 servings:

• 400 g fish fillet(s) (barramundi fillet)
• 400 g sweet potatoes
• 1 lemon(s)
• 2 tbsp olive oil
• 2 tbsp cooking oil
• salt and pepper
• 1 onion(s)
• 1 apple
• 1 bell pepper(s)
• 100 ml apple cider vinegar
• 50 g sugar
• 1 chili
• 3 cm ginger
• some sweet and sour pickled beetroot, diced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

healthy barramundi fillet

Roughly chop the onion, bell pepper, and apple (without cores and peel). In a pan, fry the onions in 1 tablespoon of oil until translucent, add the bell pepper and sauté. Grate the ginger, halve the chili pepper lengthwise, remove the seeds, and cut the chili into small strips. Add everything to the pan along with the sugar, apple cider vinegar, and apple pieces and simmer over low heat for 35-40 minutes. Peel the sweet potatoes, cut them into wedges, and toss them in a bowl with olive oil, salt, and pepper. Line a baking tray with baking paper and arrange the sweet potatoes on top, leaving some space for the fillets. Place the baking tray with the sweet potato wedges in the oven at 180 degrees Celsius for 15 minutes. Pat the fish fillets dry, brush with olive oil, salt, and pepper. Place lemon slices on top and place the fillets on the baking tray with the sweet potatoes. Continue roasting for another 10-12 minutes at 180 degrees Celsius. Arrange the sweet potato wedges and chutney on the plates. Place the barramundi fillets on top of the chutney and sprinkle with sweet and sour pickled beetroot. Garnish with a fresh lemon wedge.