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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Barramundi(ContainsFish/Poisson, Seafood/Fruit de Mer)
Mediterranean Spice Blend(ContainsSulphites/Sulfite)
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.
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.**
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.
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.
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.