Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 4 barramundi fillets (200g each)
- 2 tomatoes, finely diced
- 1 medium zucchini, finely diced
- 1-2tablespoons capers
- 1tablespoons extra virgin olive oil
- 1 lemon, rind finely grated, 1/4 cup juiced
- 1 lemon, cut into wedges (to serve)
- 60grams rocket (to serve)
- 1/3 cup kalamata olives, pitted, finely chopped
- 1 1/2 cups couscous, cooked according to packet directions (to serve)
Nutrition per serving
2100kJ / 502Cal
2100 Kilojoules or 502 Calories
24% of daily energy intake*
Protein
10.8grams
Fat
7.6grams
Carbs
53.8grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Place 4 pieces of foil, large enough to hold fish onto a flat surface. Top with a slightly smaller sheet of baking paper. Place a piece of fish into the centre of each.
Step 2 of 3
Combine olives, tomato, zucchini, lemon rind and juice, capers and olive oil in a bowl. Divide mixture evenly over fish. Season with salt and pepper. Wrap foil to enclose fish. Place onto a baking tray. Bake for 10-15 minutes or until cooked through.
Step 3 of 3
Meanwhile, prepare couscous according to packet instructions. Serve fish fillets on a bed of couscous and top with rocket. Serve with lemon wedges.
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