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%)
Chargrilled barramundi with vegetables
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.
Serves
4
Prep
5m
Cooking
25m
Ingredients
- 500g eggplant, sliced
- 3 medium (500g) zucchini, thinly sliced
- 2 medium red capsicums, seeded, thickly sliced
- 1 large red onion, cut into wedges
- 500g Coles Fresh West Australian Barramundi Portions (from the deli)
- 2 tbs extra virgin olive oil
- 1/2 cup (125ml) canned diced tomatoes
- 2 tsp ground paprika
- 2 garlic cloves, halved
- 1/4 cup (20g) flaked almonds
- 1 tbs red wine vinegar
- 400g can butter beans, rinsed, drained
- 60g pkt Coles Australian Baby Rocket
- 1/3 cup (45g) hazelnuts, toasted, chopped
Method
STEP 1
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.
STEP 2
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.
STEP 3
Place half the capsicum in a blender with the tomato, paprika, garlic, almonds and vinegar and blend until combined.
STEP 4
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.
Dietary information
Dairy-free
Egg-free
Gluten-free
Lactose-free
Peanut-free
Soy-free
Wheat-free
No added sugar
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.
