Grilled Barramundi & Charred Zucchini Feast
with Zingy Ciabatta Bacon Salad & Rosemary Butter
- Fish
- Wheat
- Gluten
- Soy
- Almond
- Eggs
- Sulphites
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- Brazil nut
- Cashew
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
Soak up those balmy sunset vibes with tonight's grilled barramundi number. Paired with a zingy ciabatta and bacon salad and charred zucchini, this high-flavour al fresco feast brings all the cafe charm to your outdoor table with next to no effort. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Baby Spinach Leaves
100 g
Bacon
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs)
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond)
1 packet
Roasted Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs)
1
Lemon
1 packet
Rosemary
1
Snacking Tomatoes
2
Zucchini
1
Asparagus
Not included in your delivery
1 drizzle
olive oil
1 drizzle
red wine vinegar
(Contains: Sulphites)
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat BBQ to high heat. Thinly slice zucchini into
strips lengthways. Trim ends of asparagus. Zest
lemon to get a pinch, then slice into wedges. Pick
and finely chop rosemary (see ingredients).
• Thickly slice bake-at-home ciabatta. Brush each
side of ciabatta with olive oil, then season with salt
and pepper.
• In a medium bowl, combine zucchini and asparagus
with a drizzle of olive oil.
• In a second medium bowl, combine barramundi,
lemon zest, a drizzle of olive oil and a pinch of salt
and pepper.
• When the BBQ is hot, grill zucchini, asparagus and
ciabatta slices until golden, 3-5 minutes each side.
• Transfer zucchini and asparagus to a bowl, season
to taste with salt and pepper. Cover to keep warm.
• Remove ciabatta from BBQ, then roughly chop.
No BBQ? In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook zucchini and asparagus
until tender, 3-5 minutes each side. Transfer to a bowl,
season to taste and cover to keep warm. Toast ciabatta
until golden and warmed through. Roughly chop.
• Grill bacon on BBQ hot plate until golden,
3-5 minutes each side.
• Roughly chop, then transfer to a large bowl.
No BBQ? Return the large frying pan to medium-high
heat with a drizzle of olive oil. Cook bacon, turning
occasionally, until golden, 4-5 minutes. Roughly chop,
then transfer to a large bowl.
• Grill barramundi on BBQ hot plate, skin-side down
first, until charred and just cooked through,
5 minutes each side.
TIP: White fish is cooked through when the centre turns
from translucent to white.
No BBQ? Wipe out the frying pan, then return to
medium-high heat with a drizzle of olive oil. When oil
is hot, cook barramundi, skin-side down first, until just
cooked through, 5 minutes each side (depending on
thickness).
• Meanwhile, halve snacking tomatoes.
• To the bowl with bacon, add tomatoes, baby
spinach leaves, ciabatta chunks and a drizzle of
red wine vinegar and olive oil. Toss to combine.
Season to taste.
• In a small microwave-safe bowl, add rosemary,
the butter and a generous squeeze of lemon juice.
Microwave in 10 second bursts until melted and
fragrant. Season to taste.
• Roughly chop roasted almonds.
• Divide grilled barramundi, charred zucchini and
zingy ciabatta bacon salad between plates.
• Pour rosemary butter over barramundi. Sprinkle
almonds over zucchini.
• Serve with a dollop of Italian truffle mayonnaise
and any remaining lemon wedges. Enjoy!
