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Mediterranean-Style Baked Barramundi

Mediterranean-Style Baked Barramundi

with Herby Chickpea Couscous
4.0(1.4K)
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Calories
790 kcal
Protein
47g protein
Preparation Time
35 minutes
Difficulty
Medium
Allergens:
  • Fish
  • Seafood/Fruit de Mer
  • Sulphites
  • Milk
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

282 g

Barramundi

(Contains: Fish, Seafood/Fruit de Mer)

370 mL

Chickpeas

200 g

Zucchini

113 g

Grape Tomatoes

2 tbsp

Mediterranean Spice Blend

(Contains: Sulphites)

¼ cup

Feta Cheese

(Contains: Milk)

7 g

Parsley

½ cup

Couscous

(Contains: Wheat)

1 unit

Lemon

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains: Milk)

Energy (kJ)3305 kJ
Calories790 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate73 g
Sugar5 g
Dietary Fiber15 g
Protein47 g
Cholesterol100 mg
Sodium1090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Paper Towel
Strainer
Measuring Spoons
8x8" Baking Dish
Kettle
Medium Bowl
Measuring Cups
Zester

Cooking Steps

PREP
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Slice the zucchini into 1/2-inch slices. Cut the tomatoes in half. Drain, then rinse the chickpeas. Pat the barramundi dry with paper towels. Season the barramundi flesh with salt and half the Mediterranean Spice.

ASSEMBLE BAKE
2

Add the zucchini, tomatoes, chickpeas and 1 tbsp oil (dbl for 4ppl) to a 8x8-inch baking dish (9x13-inch for 4ppl). Season with salt and pepper. Toss to coat. Arrange the baramundi, skin side up, on-top of the veggies. Roast in the middle of the oven, until veggies and fish are cooked, 26-28 min.**

COOK COUSCOUS
3

Bring a kettle of water to a boil. Stir together the couscous, remaining Mediterranean Spice, 3/4 cup boiling water (dbl for 4ppl) and 2 tbsp butter (dbl for 4ppl) in a medium bowl. Cover and let stand, until couscous is tender and liquid is absorbed, 5-6 min.

FINISH COUCOUS
4

Roughly chop the parsley. Zest, then juice half the lemon. Cut the remaining lemon into wedges. When couscous is tender, fluff with a fork. Stir in the lemon juice, lemon zest and half the parsley. Season with salt and pepper.

FINISH AND SERVE
5

Remove the skin from the barramundi and gently flake using a fork. Divide the couscous between plates. Top with the veggies, barramundi and any juices from the dish. Sprinkle over the feta and remaining parsley. Squeeze over a lemon wedge if desired.