Calorie-Conscious Turmeric Aussie Barramundi

Nutrition per serve

Ingredients

• 1pcs red onion
• 2clov garlic
• 1pcs zucchini
• 1bunch mint
• 380g chickpeas
• 130g natural yoghurt
• 5g ground turmeric
• 300g Australian barramundi fillets
• 8ml red wine vinegar
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Crush or finely chop the garlic. Cut the zucchini into 1cm chunks. Pick one-quarter of the mint leaves and set aside for serving. Drain and rinse the chickpeas, then pat dry with paper towel.
2. Step 2 — Blend mint yoghurt
   Put the yoghurt, remaining mint leaves, including any soft stems, and 1 tsp red wine vinegar in a jug. Using a stick blender, blend until smooth. Season with salt and pepper.
3. Step 3 — Cook chickpeas
   Heat 1 tbs olive oil in a large frypan over high heat. Add the onion, garlic and chickpeas, season with salt and pepper, and cook, stirring occasionally, for 4 mins or until the chickpeas are starting to take colour.
4. Step 4 — Add zucchini
   Add the zucchini and 1 tbs water to the chickpea mixture and cook, stirring occasionally, for 3 mins or until the zucchini is starting to soften. Remove from the heat and stir in ½ tsp red wine vinegar. Taste, then season with salt and pepper.
5. Step 5 — Season fish
   AUSTRALIAN BARRAMUNDI OPTION Meanwhile, combine 1 tsp turmeric* and 2 tsp olive oil in a large bowl and season with salt and pepper. Pat the fish dry with paper towel, then add to the turmeric oil and turn to coat.
6. Step 6 — Cook fish and serve
   Heat a small frypan over medium-high heat until hot. Cook the fish, skin-side down, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until cooked through (cooking times may vary depending on thickness of fillets). Spread the mint yoghurt over plates. Top with the chickpea mixture and fish. Scatter over the reserved mint leaves to serve.

Allergens

Sulphites, Milk, Fish