Menopause Support: Lemon Barramundi

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs lemon
• 2g dried oregano
• 2pcs barramundi fillets
• 1pcs red onion
• 1pcs capsicum
• 1pcs tomato
• 1pcs Lebanese cucumber
• 400g cannellini beans
• 50g feta
• 30g pitted kalamata olives
• 15ml extra virgin olive oil

Method

1. Step 1 — Marinate fish
   BARRAMUNDI OPTION Crush or finely chop garlic. Finely grate zest of half the lemon, then juice the half. Cut remaining lemon into wedges. Combine zest, half the garlic, half the dried oregano, 1 tsp lemon juice and 1 tsp extra virgin olive oil in a bowl and season with salt and pepper. Pat the fish dry with paper towel. Add to marinade and turn to coat.
2. Step 2 — Prep salad ingredients
   Very thinly slice half the onion* with a sharp knife or mandoline (the onion is eaten raw in the salad so ensure your blade is sharp to produce thin slices). Coarsely chop the capsicum, tomato and cucumber.
3. Step 3 — Cook fish
   Heat a chargrill pan over high heat until hot. Cook the fish, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking (cooking times may vary depending on thickness of fillets). Remove from the pan.
4. Step 4 — Make white bean puree
   Meanwhile, drain and rinse the beans. Put the beans, remaining garlic, 1 tsp lemon juice and 1 tsp extra virgin olive oil in a small saucepan. Cook over medium-low heat, stirring occasionally, for 5 mins or until heated through. Remove from the heat. Blend the beans with a stick blender until almost smooth, or mash with a potato masher. Taste, then season with salt and pepper.
5. Step 5 — Make dressing
   Put ½ tsp dried oregano*, 2 tsp lemon juice and 2 tsp extra virgin olive oil in a large bowl. Season with salt and pepper and whisk to combine. Cut the feta into bite-size chunks.
6. Step 6 — Get ready to serve
   Add the onion, capsicum, tomato, cucumber and olives to the dressing and toss to combine. Gently stir in the feta. Divide the white bean puree, fish and salad among plates. Serve with the lemon wedges.

Allergens

Fish, Milk