At 62, the ever-youthful breast cancer survivor and Australian celebrity has compiled a cookbook of easy recipes for a healthy life. Here’s one of her barramundi dishes to try…


Serves 4

  • 500g orange sweet potato, chopped
    5cm piece fresh ginger, finely grated
    50g dukkah (from health food and specialty stores)
    4 x 165g skinless barramundi fillets or other firm white fish fillets
    1 tblspn olive oil
    Lime wedges, to serve
    Fruit salsa
    ½ small red onion, finely chopped
    1 kiwi fruit, finely chopped
    1 small mango, finely chopped
    ¼ small pineapple, cored and finely chopped
    2 tblspns coriander, finely chopped
    Juice of 1 lime, freshly squeezed
    2 tblspns olive oil
    1 tspn Tabasco sauce, or to your taste


To make the fruit salsa, put all of the ingredients into a bowl and stir to combine. Cover with plastic wrap and
refrigerate until needed. Preheat the oven to 200°C (Gas 6).

Line a baking tray with baking paper. Cook the sweet potato in a large saucepan of boiling water for 15 minutes, or until tender.

Drain well and mash together with the ginger; season with sea salt and freshly ground black pepper. Set aside and keep warm. Sprinkle the dukkah over the barramundi fillets.

Heat the oil in a large frying pan over medium heat and cook the barramundi for about 5 minutes on each side, or until lightly golden on both sides. Transfer the fish to the prepared tray and bake for 8-10 minutes, or until
just cooked through.

Divide the sweet potato mash between serving plates, top with the barramundi fillets and spoon some of the fruit salsa over the top. Serve with lime wedges.