Barramundi & Zesty Veggie Couscous

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of 
olive oil.
• Pat barramundi dry with a paper towel and sprinkle both sides with a pinch 
of salt and pepper.
• When oil is hot, cook barramundi, skin-side down first, until just cooked 
through, 5-6 minutes each side (depending on thickness).

TIP: Patting the skin dry helps it crisp up in the pan! 

• While barramundi is cooking, roughly chop tomato and cucumber.
• To the pan with couscous, add tomato, cucumber, baby spinach leaves 
and a drizzle of white wine vinegar and olive oil. Toss to combine and 
season to taste.
• To a small bowl, squeeze lemon juice, then add fetta cubes, capers and 
Greek-style yoghurt. Stir to combine.