Garlic-Chilli Barramundi
with Lemon Pepper Couscous Salad & Yoghurt- Gluten
- Wheat
- Fish
- Milk
- May contain traces of allergens
- Soy
New flavour alert: Take barramundi to the next level by adding a garlic-chilli oil to take things up a notch. To cool things down, lemon-pepper couscous is the perfect addition, especially when topped with Greek-yoghurt. *This recipe is under 650kcal per serving.*
Ingredients
1
tomato
1 bag
baby spinach leaves
1 packet
kalamata olives
1 clove
garlic
1 pinch
chilli flakes
1 sachet
chicken-style stock powder
1 sachet
lemon pepper seasoning
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
barramundi
(Contains: Fish;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
¾ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. • In a medium heatproof bowl, add garlic, chilli flakes (if using), a drizzle of olive oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant.
• In a medium saucepan, combine the water, chicken-style stock powder and lemon pepper seasoning and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel and season both sides. • 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!
• To the pan with couscous, add tomato, spinach, olives and a drizzle of olive oil and white wine vinegar. Toss to combine and season to taste. • Divide lemon pepper couscous salad between bowls. Top with barramundi. Drizzle over garlic-chilli oil. • Serve with Greek-style yoghurt. Sprinkle over remaining chilli flakes (if using) to serve. Enjoy!
