Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut apple into 1/2-inch pieces. Peel, then cut carrots into 1/4-inch rounds. Add carrots, squash, apples and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, tossing halfway through, until golden brown, 21-23 min.

While veggies roast, peel, then cut onion into 1/4-inch slices. Strip sage leaves from stems, then finely chop. Peel, then mince or grate garlic. Pat barramundi dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan with 1 tbsp oil (dbl for 4 ppl) over medium-high heat. When hot, add barramundi to the pan, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**

While barramundi cooks, heat a small pot over medium-high heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then onions and sage. Season with salt and pepper. Cook, stirring often, until onions are golden-brown, 4-5 min.

Add garlic, broth concentrates and 3/4 cup water (dbl for 4 ppl) to the pot with onions. Cook, stirring often, until gravy thickens slightly, 3-4 min.

Divide veggie medley between plates. Top with barramundi, then spoon gravy over top.