Easy Double Barramundi & Zesty Couscous
with Dill-Parsley Mayonnaise- Gluten
- Wheat
- Fish
- Eggs
- May contain traces of allergens
- Soy
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.*
Ingredients
1 clove
garlic
1 sachet
lemon pepper seasoning
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
2 packet
barramundi
(Contains: Fish;)
1
tomato
1
carrot
1 packet
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
¾ cup
water
¼ tsp
salt
drizzle
white wine vinegar
Utensils
Cooking Steps
• 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.
• 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!
• 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.
• Divide zesty couscous salad between bowls. Top with pan-fried barramundi. • Drizzle with dill & parsley mayonnaise to serve. Enjoy!
