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Garlic-Chilli Barramundi with Lemon Pepper Couscous Salad & Yoghurt
Ingredients
- tomato
- baby spinach leaves
- kalamata olives
- garlic
- chilli flakes
- chicken-style stock powder
- lemon pepper seasoning
- couscous (ContainsGluten)
- barramundi (ContainsFishMay be present Crustacea, Mollusc)
- 1 packet Greek-style yoghurt (ContainsMilk)
- olive oil
- ¾ cup water
- 1 drizzle white wine vinegar
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Directions
- 1
- • Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. • In a medium heatproof bowl, add garlic, chilli flakes (if using), a drizzle of olive oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant.
- 2
- • In a medium saucepan, combine the water, chicken-style stock powder and lemon pepper seasoning and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
- 3
- • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
- TIP: Patting the skin dry helps it crisp up in the pan!
- 4
- • To the pan with couscous, add tomato, spinach, olives and a drizzle of olive oil and white wine vinegar. Toss to combine and season to taste. • Divide lemon pepper couscous salad between bowls. Top with barramundi. Drizzle over garlic-chilli oil. • Serve with Greek-style yoghurt. Sprinkle over remaining chilli flakes (if using) to serve. Enjoy!
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