Garlic-Chilli Barramundi
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Garlic-Chilli Barramundi

Garlic-Chilli Barramundi

with Lemon Pepper Couscous Salad, Fetta & Yoghurt

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 and fetta.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Quick
Climate Superstar
Allergens:
Gluten
Wheat
Fish
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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;)

1 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

¾ cup

water

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2018 kJ
Fat17.4 g
of which saturates5.8 g
Carbohydrate42.4 g
of which sugars6.6 g
Protein37.8 g
Sodium1412 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Medium Pan
Lid

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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!

4
4

• 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) and fetta cubes to serve. Enjoy!