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.

4

5m

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

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%)

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.