Grilled barramundi with mustard topping
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A tangy mustard and caper topping keeps the fish moist and tender as it cooks under the grill.
Ingredients
Baby potatoes
400 g, halved
Corn
240 g, (2 small cobs), husks removed
Broccolini
2 bunch(es), trimmed
Green string beans
200 g, trimmed
Barramundi, raw
800 g, trimmed, (4 x 200g fillets)
Oil spray
1 x 3 second spray(s)
Dijon mustard
3 tbs
Olive oil
2 tsp
Green shallot(s)
2 individual, finely chopped
Capers, rinsed, drained
1 tbs
Lemon(s)
1 medium, wedges to serve
Instructions
1
Boil, steam or microwave the potatoes, corn, broccolini and beans, separately, until just tender. Drain.
2
Meanwhile, preheat grill on medium-high. Line a baking tray with baking paper. Place the fish on the prepared tray and lightly spray with oil. Cook the fish under the preheated grill for 5 minutes.
3
Combine the mustard, oil, shallots and capers in a small bowl. Remove fish from the grill and spread with the mustard mixture. Grill for a further 4–5 minutes or until the fish is cooked through.
4
Serve the fish with the steamed vegetables, lemon wedges and sprinkled with freshly ground black pepper.
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