Pan Seared Barramundi with Brown Rice Salad
Get ready to feel good about this recipe. You won’t believe how good for you this robust, tasty bit of barra is. With brown rice and capsicum at your side, you’ll be the bragging to every kale chugging paleolithic health nut for miles around. Who knew being healthy could be so fun?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
150 g
brown rice
1
capsicum
1
red onion
2 fillet
barramundi
(Contains: Fish;)
1
lemon
1 tsp
Dijon mustard
¼ cup
mint
¼ cup
basil
Not included in your delivery
3 tbs
olive oil
salt
pepper
Utensils
Cooking Steps
Place the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn't need to be crystal). Bring a large pot of salted water to the boil. Add the brown rice and cook it for 20-25 minutes or until tender. Drain and then refresh with cold water so the rice doesn't stick together, set aside to cool.
Heat some oil in a pan over a medium-high heat. Add the capsicum and res onion, season well with the salt and pepper and cook for 3-5 minutes or until capsicum softens. Remove from the pan and set aside. Keep this pan on the heat because we are now ready to put the fish on. Season the fish with salt on both sides and cook in a well-oiled pan for 4 minutes, then turn and cook for another 3 minutes or until it is just cooked through. Transfer to a plate and leave aside while you finish off the rice salad.
In a large bowl combine the lemon zest, juice, mustard and olive oil. Once the rice has cooled add it to the bowl along with the capsicum and onion mix, mint, and basil. Season, then toss well to combine.
Divide the rice salad amongst your plates and serve with fish fillets on top. Did you know? There are more than 40,000 types of rice - but the brown rice in this week’s box is one of our favourites.
