No-Fuss Fish Tray Bakes

The ultimate in one pan cooking, tray bakes are such an easy way to cook en block. Just chop everything up, throw it together on a tray, bake and serve! Whether you’re catering for the masses or just meal-prepping for a week, hopefully you can find some inspiration in my tray baking experiments below!

Lemon Macadamia Fennel with Beets and Barramundi 

Baking your barramundi is a fantastic way to achieve melt-in-your mouth quality fish without the mess and added oils of using the stove top.

Ingredients (serves 2) 

  • 2 barramundi fillets, with or without skin
  • 1/2 head fennel
  • 1 tsp lemon myrtle
  • 1 tbsp crushed macadamia nuts
  • pinch of salt
  • 8 baby beetroots (either canned / rinsed thoroughly or roast your own)
  • Pickled red cabbage to serve


  1. Preheat the oven to 200*C.
  2. Roughly chop the fennel and spray with olive oil. Place on the tray and roast for 10-15 minutes until soft.
  3. Add the barra to the same tray (skin up if skin still on). Sprinkle the fennel with the lemon myrtle, salt and macadamia nuts, and return the tray to the oven bake for another 10-15 minutes until the fish is soft.
  4. Serve with red cabbage and baby beets.

Teriyaki Mackerel with Mushrooms and Slaw 

I know baking mackerel seems a little odd, but if your wrap this beauty in paper you’ll find it retains its moisture rather well!


Ingredients (serves 2) 

  • 2 x mackerel fillets, skin off
  • 8 button mushrooms
  • 1 small head broccoli
  • 1/4 cup each of grated carrot and cabbage (or just use a packet of supermarket style slaw vegetables, no dressing)
  • 2 tablespoons teriyaki sauce
  • 1 crushed garlic clove


  1. Preheat the oven to 200*C.
  2. Roughly chop the broccoli and arrange on a large baking tray.
  3. Array the mackarel and mushrooms in another piece of baking paper, then add the teriyaki sauce and garlic, and wrap the paper up as a parcel (to make this easier, you can use a brownie tin and some skewers to hold the paper together without risk of losing the sauce!).
  4. Bake for 10-15 minutes until the fish is cooked through. Serve atop the slaw with the juices from the fish parcel drizzled on top.

Barramundi Bake with Parmesan Sage Cauliflower 

This one is not my recipe, but that of the ever wonderful Donna Hay, which can be found in the August/September 2017 issue of Donna Hay Magazine.