Made with lemon, orange, mint and fennel, this gorgeous dish is healthy and flavour packed. 


  • 1 cup SunRice Fragrant Jasmine Rain Fed Rice

  • 3 Tbs olive oil

  • 1/3 Fennel, diced

  • 3 Garlic cloves, minced

  • 1/3 Onion, diced

  • 1/2 Tsp turmeric powder

  • Rind of 1 Lemon

  • Rind of 1 Orange

  • 2 cups Chicken stock

  • 1 baby Barramundi, cleaned

  • 1/2 cup Mint, chopped

  • 1/2 cup Parsley, chopped

  • 1/3 cup Oregano, chopped

  • 1 Tsp Capers, drained

  • 1 Tsp Anchovies, minced

  • Rind and juice of 1 lemon


  • 1.

    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).

  • 2.

    Add rice, stirring constantly until grains are coated and translucent.

  • 3.

    Add stock, bring to the boil then reduce the heat until rice is tender and all liquid is absorbed, (15-20 minutes).

  • 4.

    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.

  • 5.

    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.

  • 6.

    Take Barramundi off the BBQ and lest rest on a serving dish.

  • 7.

    Make salsa verde by mixing olive oil, mint, parsley, oregano, capers, anchovies, lemon rind and salt and pepper in a bowl.

  • 8.

    Dress Barramundi with salsa verde and let rest. Flake fish over rice to serve with fresh herbs.

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