Double Barramundi & Zesty Veggie Couscous

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Pat barramundi dry with paper towel and sprinkle both sides with a pinch of salt and pepper.
• When oil is hot, cook barramundi, skin-side down first, in batches, 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, halve tomato. Roughly chop cucumber.
• To pan with couscous, add cucumber, tomato, 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 from wedges, then add fetta cubes, capers and Greek-style yoghurt. Stir to combine.