Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons Woolworths extra virgin olive oil
- 2 zucchini, halved lengthways, thinly sliced
- 1 red onion, cut into thin wedges
- 1 red capsicum, halved, deseeded, thinly sliced
- 4 garlic cloves, crushed
- 1/4teaspoons dried chilli flakes
- 800grams canned cherry tomatoes in juice
- 480grams barramundi fillets, skin on
- 1 cup wholemeal couscous
- 2/3 cup pitted Kalamata olives
- 1/4 bunch continental parsley, leaves picked, finely chopped
Nutrition per serving
2130kJ / 510Cal
2130 Kilojoules or 510 Calories
24% of daily energy intake*
Protein
35.8grams
Fat
21.8grams
Carbs
43.5grams
Sugars
13.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Bring Mediterranean flavours to your table with this sensational seafood dish. Feed the family with succulent barramundi in a rich tomato and olive sauce.
Method
Step 1 of 4
Heat half the oil in a large, deep frying pan over medium-high heat. Cook zucchini, stirring occasionally, for 5 minutes or until golden and tender. Transfer to a plate.
Step 2 of 4
Heat remaining oil in same pan over medium-high heat. Cook onion, capsicum, garlic and chilli, stirring, for 5 minutes or until onion has softened. Add tomatoes and bring to the boil. Add fish and reduce heat to medium. Simmer, uncovered, for 8 minutes or until fish is cooked through and sauce has thickened slightly.
Step 3 of 4
Meanwhile, place couscous in a heatproof bowl. Add 1 cup boiling water. Cover and stand for 5 minutes. Stir with a fork to separate grains.
Stir zucchini into couscous. Season with pepper.
Step 4 of 4
Stir olives into barramundi mixture. Season with pepper. Sprinkle with parsley and serve with couscous.
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