Barramundi and Simple Salsa Verde

Barramundi and extra virgin olive oil are both excellent sources of monounsaturated fats and omega 3 fatty acids. So much so, that every serve of this dish will provide you with roughly 110% of your recommended dietary intake (RDI) for Omega 3. Omega 3 fatty acids are essential for brain and heart health and also play a critical role in healthy skin and eye function. We almost always recommend cooking with extra virgin olive oil, along with its promising omega 3 fatty acid profile, it is also lower in saturated and trans-saturated fats when compared to other cooking oils on the market.

Serves 4
Prep time 15 minutes
Cook time 10 minutes
Gluten Free, Nut Free, Dairy Free

Ingredients 

• 1 cup fresh parsley, finely chopped
• 1 cup fresh basil, finely chopped
• 2 cloves garlic, finely chopped
• 1 lemon, juiced
• ¼ cup & 1 tbsp extra virgin olive oil
• 2 cups green beans, trimmed
• 2 medium zucchini, cut into large batons
• 4 barramundi fillets, skin on (roughly 125g each)
 

How to make

1. Place the parsley, basil, garlic, lemon juice and ¼ cup of olive oil in a small bowl. Season with salt and pepper. Mix to combine and set aside.

2. Heat the remaining olive oil in a large frypan over medium heat. Add beans and zucchini and cook, tossing occasionally for 3-4 minutes or until tender. Remove from pan and cover to keep warm.

3. Season the fish with salt and pepper and add to the pan. Cook, skin-side down for 3 minutes or until golden. Turn and cook for a final 2 minutes. To serve, divide cooked greens between four plates. Top with a piece of fish and generously drizzle over the salsa verde.

Notes

Leftover salsa verde can be stored in an airtight container in the refrigerator for up to five days.

Feel free to substitute salmon fillets in replace of the barramundi, both varieties of fish are rich sources of omega-3 fatty acids and are a delicious pairing with the salsa verde.

Nutritional information

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