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.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
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 Australian Barramundi Portions Skin Off (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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
