Nutritious Mexican Spiced Barramundi

Nutrition per serve

Ingredients

• 125g brown rice
• 150g peas
• 1bunch coriander
• 1clove garlic
• 1pcs zucchini
• 50g baby spinach leaves
• 5g cumin and coriander spice blend
• 10g Mexican seasoning
• 2pcs barramundi fillets
• 50g feta
• 15ml extra virgin olive oil
• 10ml white wine vinegar
• 23ml olive oil

Method

1. Step 1 — Cook rice and peas
   Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the rice in the pan of boiling water for 23 mins. Add the peas and cook for 2 mins or until the rice and peas are tender. Drain.
2. Step 2 — Prep ingredients
   While the rice is cooking, coarsely chop the coriander, including the stems. Crush or finely chop the garlic. Quarter the zucchini lengthwise and thinly slice.
3. Step 3 — Make green sauce
   Put the spinach, coriander, half the garlic, 2 tsp cumin and coriander spice blend*, 1 tbs extra virgin olive oil, 2 tsp white wine vinegar and 2 tsp cold water in a large bowl. Using a stick blender, blend until smooth. Taste, then season with salt and pepper.
4. Step 4 — Prep fish
   BARRAMUNDI OPTION Combine half the Mexican seasoning* (this has a chilli kick; reduce the amount if you prefer less heat), remaining garlic and 2 tsp olive oil in a large bowl and season with salt and pepper. Pat the fish dry with paper towel, add to the seasoned oil and turn to coat.
5. Step 5 — Cook fish
   Heat 2 tsp olive oil in a medium deep 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). Remove from the pan and wipe the pan clean.
6. Step 6 — Cook green rice
   Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the zucchini, stirring, for 3 mins or until tender. Add the rice and peas and cook, stirring, for 1-2 mins until heated through. Add the green sauce and stir to combine. Taste, then season with salt and pepper. Divide the green rice and fish among plates. Crumble over the feta to serve.

Allergens

Sulphites, Fish, Milk