Grilled Barramundi Feast
with Charred Zucchini & Zingy Ciabatta Bacon Salad- Gluten
- Soy
- Wheat
- Fish
- Milk
- Eggs
- Almond
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Peanuts
- Soy
- Brazil nut
- Traces of Cashew
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Embrace the balmy summer days and nights and dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh seasonal ingredients, perfect for summer entertaining. Whip out the bbq and get to grilling, loading up zucchini, ciabatta, bacon and the star of the show, barramundi!
Ingredients
2
zucchini
½
lime
1 sprig
rosemary
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 packet
barramundi
(Contains: Fish;)
1 packet
bacon
1 punnet
snacking tomatoes
1 bag
salad leaves
1 packet
Italian truffle mayonnaise
(Contains: Eggs;)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Sesame, Hazelnut, Peanuts, Soy, Brazil nut, Cashew, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1 drizzle
red wine vinegar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat BBQ to high heat. Thinly slice zucchini into strips lengthways. Zest lime to get a pinch and then slice into wedges. Pick and finely chop rosemary. • Thickly slice bake-at-home ciabatta. Brush each side of ciabatta with olive oil and season with salt and pepper. • In a medium bowl, combine zucchini and a drizzle of olive oil. • In another medium bowl, combine barramundi, lime zest, a drizzle of olive oil and a pinch of salt and pepper.
• When BBQ is hot, grill ciabatta and zucchini until golden, 3-5 minutes each side. Transfer zucchini to a bowl, season and 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, until tender, 3-5 minutes each side. Transfer to a bowl, season and cover to keep warm. Toast ciabatta until golden and warmed through. Roughly chop.
• Grill bacon until golden, 3-5 minutes each side. Roughly chop then transfer to a large bowl.
No BBQ? Return a 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.
No BBQ? Wipe out frying pan and return turn 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 bowl with bacon, add snacking tomatoes, salad leaves, ciabatta and a drizzle of vinegar and olive oil. Toss to combine. Season. • In a small heatproof bowl, add rosemary, the butter and a generous squeeze of lime juice. Microwave in 10 second bursts until melted and fragrant. Season.
• Bring everything to the table. • Serve grilled barramundi with charred zucchini, bacon crouton salad, Italian truffle mayonnaise and any remaining lime wedges. • Pour rosemary butter over barramundi. Sprinkle flaked almonds over zucchini. Enjoy!
