Smoky Tomato Barramundi

Nutrition per serve

Ingredients

• 1pcs eggplant
• 1pcs tomato
• 2clov garlic
• 75g green beans
• 1pcs lemon
• 20g slivered almonds
• 10g Spanish seasoning
• 2pcs barramundi fillets
• 5g Moroccan seasoning
• 150g couscous
• 1bunch mint
• 15ml olive oil
• 5ml honey
• 5ml extra virgin olive oil
• 200ml boiling water

Method

1. Step 1 — Prep ingredients
   Cut the eggplant lengthwise into thin wedges. Coarsely chop the tomato. Crush or finely chop the garlic. Trim the beans. Finely grate 1 tsp lemon zest, then juice half the lemon and cut the remaining lemon into wedges. Put the almonds in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until golden. Remove from the pan and reserve the pan.
2. Step 2 — Season eggplant and fish
   Combine half the Spanish seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Pat the fish dry with paper towel. Add the eggplant and fish to the marinade and turn to coat.
3. Step 3 — Cook eggplant and fish
   Heat the reserved pan over medium-high heat. Cook the eggplant, covered, for 3 mins each side or until golden and tender. Remove from the pan. Reheat the pan 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).
4. Step 4 — Cook beans
   While the fish is cooking, put the tomato, garlic, Moroccan seasoning, remaining Spanish seasoning, 60ml (¼ cup) water and 1 tsp honey in a small saucepan. Season with salt and pepper and bring to a simmer over high heat. Add the beans, reduce the heat to medium-high and cook, stirring, for 4 mins or until slightly reduced.
5. Step 5 — Prep couscous
   Meanwhile, put the couscous and lemon zest in a large heatproof bowl, add 1 tsp extra virgin olive oil, pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Season with salt and pepper, then fluff the couscous with a fork.
6. Step 6 — Get ready to serve
   Add the eggplant, bean mixture and 1 tbs lemon juice to the fish. Taste the sauce, then season with salt and pepper. Pick the mint leaves, discarding the stems. Divide the couscous and fish mixture among bowls. Scatter with the mint and almonds and serve with the lemon wedges.

Allergens

Almond, Fish, Sulphites, Gluten, Wheat