Almond Barramundi and Zesty Pilaf

Nutrition per serve

Ingredients

• 1pcs lemon
• 1pcs chicken-style stock cubes
• 150g jasmine rice
• 1pcs Lebanese cucumber
• 1pcs tomato
• 20g slivered almonds
• 5g Italian seasoning
• 2pcs barramundi fillets
• 50g baby spinach leaves
• 50g aioli mayonnaise
• 250ml (1 cup) boiling water
• 15ml plain flour
• 15ml olive oil
• 10ml extra virgin olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Start prep
   Finely grate the zest of half the lemon. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put the rice and lemon zest in a small saucepan. Stir in the stock, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the stock is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Finish prep
   While the rice is cooking, coarsely chop the cucumber and tomato. Cut the lemon into wedges.
4. Step 4 — Toast almonds
   Put the almonds in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan, reserving the pan. Cool slightly, then coarsely chop.
5. Step 5 — Coat and cook fish
   BARRAMUNDI VARIATION Combine the Italian seasoning and 1 tbs flour on a plate. Lightly dust both sides of the fish with the seasoned flour (see cooking tip) and shake off any excess. Heat 3 tsp olive oil in the reserved pan over medium-high heat until hot. Cook the fish, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until cooked through. Remove from the pan.
6. Step 6 — Toss salad and serve
   Meanwhile, whisk 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the cucumber, tomato and spinach to the dressing and toss to combine. Fluff the rice with a fork. Divide the rice, fish and salad among plates. Scatter with the almonds and serve with the aioli and lemon wedges.

Allergens

Gluten, Wheat, Sulphites, Almond, Fish, Egg