Made with lemon, orange, mint and fennel, this gorgeous dish is healthy and flavour packed.
Heat olive oil in a pot on medium heat then add onion, fennel, garlic, chilli and cook to tender (6-7 minutes), then add turmeric and cook till fragrant (20 sec).
Add rice, stirring constantly until grains are coated and translucent.
Add stock, bring to the boil then reduce the heat until rice is tender and all liquid is absorbed, (15-20 minutes).
Take the pot off the heat. Add lemon and orange rind, then cover with a lid and with a towel. Let sit for about 12 minutes.
Rub the Barramundi fillet with olive oil, salt and pepper and place on a hot BBQ, cook on each side for about 6 minutes till flaky but not dry.
Take Barramundi off the BBQ and lest rest on a serving dish.
Make salsa verde by mixing olive oil, mint, parsley, oregano, capers, anchovies, lemon rind and salt and pepper in a bowl.
Dress Barramundi with salsa verde and let rest. Flake fish over rice to serve with fresh herbs.
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