Basil Pesto Barramundi

While the veggies are roasting, finely chop the garlic (or use a garlic press). Grate the carrot (see ingredients list). Place the barramundi in a bowl with the garlic & herb seasoning. Drizzle with olive oil, season with pepper and toss to coat.

Melt the butter with a drizzle of olive oil (to stop the butter from burning!) in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and salt. Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes.

When the veggies have 5 minutes to go, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add the barramundi and cook until just cooked through, 3-4 minutes each side.

When the veggies are done, stir the roast veggies through the carrot couscous. Season to taste with salt and pepper.