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Acqua pazza barramundi

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Recipe may contain fish and lactose.

For a super healthy meal, try omitting the bread and instead serving this Italian dish on a bed of steamed brown rice, quinoa or couscous – see video. Finish with a drizzle of extra virgin olive oil to boost healthy monounsaturated fats.

12 Ingredients


  • 1 tbs extra virgin olive oil, plus extra, to serve

  • 1 leek, thinly sliced

  • 1 fennel bulb, trimmed, thinly sliced

  • 3 garlic cloves, thinly sliced

  • 1 long fresh red chilli, deseeded, thinly sliced

  • 125ml (1/2 cup) dry white wine

  • 320g mixed cherry tomatoes, halved

  • 55g (1 ⁄3 cup) pitted kalamata olives

  • 4 (about 125g each) barramundi fillets

  • 125ml (1/2 cup) salt-reduced chicken or fish stock

  • 2 tbs chopped fresh continental parsley

  • 4 slices wholegrain sourdough bread, toasted, to serve

2 Method Steps


  • Step 1

    Heat the oil

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    (1 tbs extra virgin olive oil, plus extra, to serve) in a large frying pan over medium heat. Add the leek (1 leek, thinly sliced) and fennel (1 fennel bulb, trimmed, thinly sliced). Cook, stirring, for 5 minutes or until softened. Add the garlic (3 garlic cloves, thinly sliced) and chilli (1 long fresh red chilli, deseeded, thinly sliced). Cook, stirring, for 1 minute or until aromatic.


  • Step 2

    Pour in the wine (125ml (1/2 cup) dry white wine) and bring to a simmer. Simmer, uncovered, for 1-2 minutes. Add tomatoes (320g mixed cherry tomatoes, halved) and olives (55g (1 ⁄3 cup) pitted kalamata olives). Simmer, uncovered, for 2 minutes. Add fish (125ml (1/2 cup) salt-reduced chicken or fish stock), stock and 200ml water. Bring to the boil. Reduce heat to low. Simmer, covered, for 8-10 minutes or until fish (4 (about 125g each) barramundi fillets) is cooked through. Season. Sprinkle with parsley (2 tbs chopped fresh continental parsley). Serve with toast.
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Nutritional Information

Per serving

  • 351

  • 1467 kj

  • 9.8g

  • 1.6g

  • 8.5g

  • 32g

  • 23.2g

All quantities above are averages

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