Carb-Conscious Barramundi

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs onion
• 100g silverbeet
• 1pcs baby broccoli
• 1pcs vegetable stock cubes
• 50g tomato paste
• 30g pitted kalamata olives
• 5g Italian seasoning
• 2g chilli flakes
• 2pcs barramundi fillets
• 200ml boiling water
• 10ml olive oil
• 10g butter

Method

1. Step 1 — Prep ingredients
   Coarsely chop the capsicum. Thickly slice the onion. Thinly slice the silverbeet stems, then coarsely chop the leaves, keeping the stems and leaves separate. Trim the baby broccoli and halve widthwise.
2. Step 2 — Prep stock
   Crumble 1 stock cube* into a heatproof jug, add half the tomato paste* and 200ml boiling water and stir to dissolve. Fill a medium saucepan half-full with water and bring to the boil for the greens.
3. Step 3 — Start sauce
   Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the capsicum, onion and silverbeet stems, stirring regularly, for 2 mins or until slightly softened.
4. Step 4 — Add stock
   Add the tomato stock, olives, Italian seasoning and a pinch of chilli flakes* (you can omit the chilli if preferred) to the vegetables and bring to a simmer. Reduce the heat to medium-low.
5. Step 5 — Add fish and simmer
   Season the fish with salt and pepper, then add, flesh-side down, to the sauce. Cover and cook for 4 mins. Turn the fish and cook, skin-side down, for 5 mins or until the fish is cooked through.
6. Step 6 — Cook greens and serve
   Meanwhile, add the baby broccoli to the pan of boiling water and cook for 1 min. Add the silverbeet leaves and cook for 2-3 mins until the greens are tender. Drain and return to the pan. Add 10g butter, season with salt and pepper and toss to combine. Divide the fish, sauce and greens among bowls to serve.

Allergens

Milk, Sulphites, Fish