Easy Double Barramundi & Zesty Couscous
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Easy Double Barramundi & Zesty Couscous

Easy Double Barramundi & Zesty Couscous

with Dill-Parsley Mayonnaise

Delicate and flaky barramundi serves as the perfect accompaniment to a refreshing lemon-pepper couscous salad, and a generous drizzle of creamy, tangy mayonnaise.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Allergens:
Gluten
Wheat
Fish
Egg

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 Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 sachet

lemon pepper seasoning

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

2 packet

barramundi

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

1

tomato

1

carrot

1 packet

baby spinach leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

¾ cup

water

¼ tsp

salt

drizzle

white wine vinegar

sideBannerName

Nutritional Values

Energy (kJ)2893 kJ
Calories691 kcal
Fat30.4 g
of which saturates6.4 g
Carbohydrate45.1 g
of which sugars9.8 g
Dietary Fibre5.1 g
Protein58.7 g
Sodium962 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add garlic and cook, until fragrant, 1 minute. Add the water, lemon pepper seasoning and salt 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.

2
2

• 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!

3
3

• While barramundi is cooking, roughly chop tomato. Using a vegetable peeler, peel carrot into ribbons. • To pan with couscous, add carrot, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.

4
4

• Divide zesty couscous salad between bowls. Top with pan-fried barramundi. • Drizzle with dill & parsley mayonnaise to serve. Enjoy!