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Mediterranean-Style Baked Barramundi

Mediterranean-Style Baked Barramundi

with Herby Chickpea Couscous

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Grab an 8x8-inch baking dish for this Mediterranean inspired bake. Chickpeas, tomatoes and zucchini roast while barramundi cooks on top. It's all served over fluffy couscous for a quick and easy meal!

Allergens:Fish/PoissonSeafood/Fruit de MerSulphites/SulfiteMilk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

370 mL

Chickpeas

200 g

Zucchini

113 g

Grape Tomatoes

2 tbsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

¼ cup

Feta Cheese

(ContainsMilk/Lait)

7 g

Parsley

½ cup

Couscous

(ContainsWheat/Blé)

1 unit

Lemon

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Calories790 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate73 g
Sugar5 g
Dietary Fiber15 g
Protein47 g
Cholesterol100 mg
Sodium1090 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Measuring Spoons
8x8" Baking Dish
Kettle
Medium Bowl
Measuring Cups
Zester
Instructionsarrow up iconarrow up icon
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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.

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.**

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.

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.

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.