Brighter barramundi with a veggie quinoa salad (Serves 4)
CANutrition Tip: Australian barramundi is a fish that provides lots of health benefits. It has around half the calories of salmon, yet it has the highest level of omega 3 fatty acids out of all of the white types of fish. It is also high in protein, vitamin A, magnesium, selenium and zinc. It is easy to eat fish (not too fishy) and is a good fish to put into the recommended 2 seafood serves a week.
4 x barramundi fillets (~150g)
1 tsp paprika
1 garlic clove, crushed
1/2 tsp cumin
1/2 tsp cinnamon
pinch of salt and pepper
11/2 cups quinoa (~4 cups cooked)
1 small red onion, chopped
juice of 1 lemon
1 small tin of chickpeas (drained)
1/4 cup of flat parsley
1/4 cup of mint
1/4 cup of olive oil
1 punnet of cherry tomatoes, halved
1/2 cup of kalamata olives
2-3 handfuls of rocket and or spinach leaves
DYI Tzatziki sauce or just grab a tub in the Dip section when shopping.
1 cup of plain whole-milk Greek yoghurt
1 clove of garlic
1 small Lebanese cucumber
1. In a small bowl mix together 1 tsp paprika, crushed garlic, 1/2 tsp salt, cumin and cinnamon.
Add the barramundi fillets into the bag and rub onto both sides.
2. In a medium bowl, combine the cooked quinoa (cook as per package instructions), with the red onion, lemon juice, parsley, mint, 1 tsp paprika, drained chickpeas, 1/4 cup of olive oil, and rock salt to taste. Mix until everything is well mixed and adjust the seasoning to suit your taste. More lemon juice may be needed. Add chopped tomato, cucumbers, olives and red onion
3. In another bowl, mix together garlic, yoghurt, cucumber and dill until fully combined. Season
with salt to taste.
4. Place non-stick parchment paper on a baking tray with a drizzle of olive oil. Heat the oven to 160C and put the barramundi fillets onto the tray. Cook in the oven for 10-12 minutes or until the fish is opaque throughout.
5. Serve quinoa onto the plate, top with the cooked barramundi and 2 TBSP of the Tzatziki sauce