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Spiced barramundi with tomato and bean salad

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Diabetes friendly
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

Try this crispy-skin spiced barramundi. It’s served on a bed of tomato and green bean salad for an easy dinner that’s perfect for busy weeknights.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Spiced barramundi with tomato and bean salad

Ingredients

  • 1/4 cup (60ml) olive oil
  • 2 tsp garam masala
  • 20g ginger, peeled, finely grated
  • 4 (about 200g each) Coles Australian Barramundi Portions Skin On
  • 1 tbs rice wine vinegar
  • 400g green beans, trimmed
  • 200g cherry tomatoes, quartered
  • 2 spring onions, thinly sliced

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

  1. Step 1

    Combine the oil, garam masala and ginger in a small bowl. Drizzle 1 tbs of the mixture over the barramundi and rub to coat. Season. Add the vinegar to the remaining oil mixture and reserve.
  2. Step 2

    Heat a large frying pan over high heat. Add the barramundi and cook, skin-side down, for 3 mins. Turn and cook for 2 mins or until just cooked through. Transfer to a plate and set aside for 2-3 mins to rest.
  3. Step 3

    Meanwhile, cook the beans in a large saucepan of boiling water for 3 mins or until just tender. Refresh under cold water. Drain. Transfer to a large bowl. Add the tomato and spring onion and toss to combine.
  4. Step 4

    Divide bean mixture among serving plates. Top with barramundi. Drizzle with reserved vinegar mixture to serve.

    Serve with cashews and coriander sprigs.



    Waste wise

    You’ll have leftover spring onion here. It’s great in curries – cut into 4cm lengths, then add to our tofu green curry.

Nutrition Information

Per Serve

Energy: 1463kJ/350 Cals (17%)

Protein: 42g (84%)

Fat: 17g (24%)

Sat fat: 3g (13%)

Carb: 5g (2%)

Sugar: 3g (3%)

Fibre: 5g (17%)

Sodium: 188mg (9%)

Spiced barramundi with tomato and bean salad

Spiced barramundi with tomato and bean salad
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Ingredients
  • 1/4 cup (60ml) olive oil
  • 2 tsp garam masala
  • 20g ginger, peeled, finely grated
  • 4 (about 200g each) Coles Australian Barramundi Portions Skin On
  • 1 tbs rice wine vinegar
  • 400g green beans, trimmed
  • 200g cherry tomatoes, quartered
  • 2 spring onions, thinly sliced
    Description

    Try this crispy-skin spiced barramundi. It’s served on a bed of tomato and green bean salad for an easy dinner that’s perfect for busy weeknights.

    Method
    1. Step 1

      Combine the oil, garam masala and ginger in a small bowl. Drizzle 1 tbs of the mixture over the barramundi and rub to coat. Season. Add the vinegar to the remaining oil mixture and reserve.
    2. Step 2

      Heat a large frying pan over high heat. Add the barramundi and cook, skin-side down, for 3 mins. Turn and cook for 2 mins or until just cooked through. Transfer to a plate and set aside for 2-3 mins to rest.
    3. Step 3

      Meanwhile, cook the beans in a large saucepan of boiling water for 3 mins or until just tender. Refresh under cold water. Drain. Transfer to a large bowl. Add the tomato and spring onion and toss to combine.
    4. Step 4

      Divide bean mixture among serving plates. Top with barramundi. Drizzle with reserved vinegar mixture to serve.

      Serve with cashews and coriander sprigs.



      Waste wise

      You’ll have leftover spring onion here. It’s great in curries – cut into 4cm lengths, then add to our tofu green curry.