Pistachio-crusted barramundi with roast tomatoes and broccoli

Small:

Preheat oven (FF) to 200C. Remove the plastic film and sauce. DEFROSTED: Pour the vinaigrette over the broccoli and tomatoes and cook for 15-20 minutes or until cook through and piping hot. FROZEN: Place the sachet of dressing in a bowl of warm water to defrost. Place the tray in the oven for 10 minutes, pour the vinaigrette over the broccoli and tomatoes and cook for a further 15-20 minutes or until cooked through and piping hot. Serve with buttered mashed potatoes, potato gratin, or a green salad. Ovens vary, please adjust cooking times if necessary. Keep frozen. once thawed, do not refreeze. Defrost in refrigerator. Cook within 48 hours of removing from freezer. Consume immediately once cooked. Do not reheat or refrigerate once cooked. This product contains raw fish and must be cooked before consumption. While every effort has been made to ensure that the fish is bone and scale-free, please be aware that some bones may remain.

Barramundi (fish) (45%), broccoli (21%), grape tomato (15%), pistachios (10%), fresh coriander, lemon juice, olive oil, capers (capers, salt), preserved lemons (lemon whole, lemon juice, spices), white pepper, chilli flakes, black pepper, salt. Vinaigrette (olive oil, lemon juice, sea salt, Dijon mustard (sulphites), white pepper)