Mediterranean 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
• 10g Italian seasoning
• 2pcs barramundi fillets
• 200ml boiling water
• 15ml olive oil
• 1pinch pinch of chilli flakes (optional)

Method

1. Step 1 — Prep ingredients
   Coarsely chop the capsicum. Thickly slice the onion. Thinly slice the silverbeet stems and coarsely chop the leaves, keeping them separate. Cut the baby broccoli widthwise into thirds. Crumble 1 stock cube* into a heatproof jug, add half the tomato paste* and 200ml boiling water and stir to dissolve.
2. Step 2 — Make sauce
   Bring a medium saucepan of water to the boil for the greens. Heat 1 tbs olive oil in a medium deep frypan over high heat. Cook the capsicum, onion and silverbeet stems, stirring, for 2 mins or until slightly softened. Stir in the tomato stock, olives, half the Italian seasoning* and a pinch of chilli flakes, if using, and bring to a simmer.
3. Step 3 — Add fish
   Season the fish with salt and pepper, then add, flesh-side down, to the sauce. Reduce the heat to medium-low, cover and cook for 4 mins. Turn the fish and cook, skin-side down, for a further 5 mins or until the fish is cooked through (see Kitchen 101).
4. Step 4 — Cook greens
   Meanwhile, add the baby broccoli to the pan of boiling water and cook for 1 min. Add the silverbeet leaves and cook for a further 2-3 mins until the greens are tender. Drain, then return to the pan. Season with salt and pepper.
5. Step 5 — Serve up
   Divide the fish, sauce and greens among plates and enjoy!
6. Step 6 — Kitchen 101
   Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.

Allergens

Sulfit, Fisch