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    Barramundi, Olives & Lemon Parcels With Fennel Salad

    Fresh Ideas ImageFresh Ideas
    Barramundi, Olives & Lemon Parcels With Fennel Salad
    Preparation time is 15minutes
    Cook time is 15minutes
    Total time is 30minutes
    Serve is for 4 people
    Estimated cost per serve is 6.67 dollar
    Difficulty level: 2 out of 4

    8 Ingredients

    Number of servings
    4
    • 1/2 cup Woolworths green olives with lemon & herbs, pitted, coarsely chopped
    • 1/4 bunch continental parsley, leaves picked, coarsely chopped
    • 2 lemons, 1 thinly sliced, 1 juiced
    • 1/4 cup Woolworths extra virgin olive oil
    • 800grams barramundi fillets, skin on
    • 1 fennel bulb, trimmed, thinly sliced, fronds reserved
    • 1 Lebanese cucumber, thinly sliced
    • 1 small red onion, thinly sliced into rounds

    Nutrition per serving

    1610 Kilojoules or 385 Calories
    19% of daily energy intake*
    Protein
    1.9grams
    Fat
    16.5grams
    Carbs
    11.0grams
    Sugars
    4.2grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Wow your family with this barramundi recipe. Fillets of this Aussie favourite are cooked in parcels with olives, lemon and parsley for a fuss-free dinner.

    Method

    Step 1 of 3

    Preheat oven to 220°C/200°C fan-forced. Place olives, two-thirds of the parsley, lemon slices and 2 tbs oil in a medium bowl and toss to combine.

    Step 2 of 3

    Place 4 x 40cm pieces of foil on a workbench. Top each with a sheet of baking paper. Place fish on baking paper, then top with olive mixture. Season with pepper. Bring sides of foil and paper up and fold over a few times to seal and create a parcel. Fold ends under parcel. Place on a baking tray. Bake for 15 minutes or until fish is cooked through.

    Step 3 of 3

    Meanwhile, combine lemon juice and remaining oil in a medium bowl. Add fennel, reserved fronds, cucumber and onion, then toss to combine. Season with pepper. Transfer parcels to plates. Scatter over remaining parsley and serve with fennel salad.

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