Nutrition Information
Per Serve
Energy: 2287kJ/547 Cals (26%)
Protein: 39g (78%)
Fat: 30g (43%)
Sat fat: 5g (21%)
Carb: 27g (9%)
Sugar: 11g (12%)
Fibre: 16g (53%)
Sodium: 334mg (17%)
Enjoy loads of colourful veggies in this tasty chargrilled barramundi recipe. It’s a quick and easy way to serve up seafood during the week.
4
5m
25m
Heat a chargrill on medium-high. Spray the eggplant, zucchini and capsicum with olive oil spray. Cook capsicum on the grill for 10 mins or until tender. Transfer to a plate. Cover to keep warm. Cook the zucchini, eggplant and onion on the grill for 5 mins or until tender.
Brush the barramundi with 1 tbs of the oil and cook on the grill for 3-4 mins each side or until cooked through. Transfer to a plate. Cover to keep warm.
Place half the capsicum in a blender with the tomato, paprika, garlic, almonds and vinegar and blend until combined.
Divide zucchini, eggplant, onion and remaining capsicum among serving bowls. Top with barramundi, butter beans and rocket. Drizzle with tomato mixture and sprinkle with hazelnuts.
Energy: 2287kJ/547 Cals (26%)
Protein: 39g (78%)
Fat: 30g (43%)
Sat fat: 5g (21%)
Carb: 27g (9%)
Sugar: 11g (12%)
Fibre: 16g (53%)
Sodium: 334mg (17%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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