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Photo of Barramundi with caponata by WW

Barramundi with caponata

7
Points® value

Meal Items

Olive oil

1 tsp

Red onion

¼ medium

Garlic

½ clove(s)

Eggplant

¼ small

Red capsicum

¼ medium

Celery

¼ stick(s)

canned diced tomatoes

100 g

red wine vinegar

½ tbs

capers, rinsed, drained

½ tsp

Black olives, drained

15 g

fresh flat-leaf parsley

½ tbs

barramundi, raw

150 g, skinless

Rocket

1 cup(s), (1/4 bunch)

lemon(s)

medium, wedge

Cooked brown rice

½ cup(s)

Notes

Heat 1 tsp olive oil in a saucepan. Cook 1/4 red onion (finely chopped) and ½ clove garlic (crushed) until softened. Add ¼ eggplant (chopped), ¼ red capsicum (chopped) and ¼ celery stick (thinly sliced) and cook until softened. Add 100g canned chopped tomatoes, 1 tbs cold water, ½ tbs red wine vinegar, ½ tsp baby capers (rinsed, drained) and 15g black olives. Simmer, covered, until vegetables are tender. Season with salt and pepper. Stir in ½ tbs chopped fresh flat-leaf parsley. Pan-fry 150g skinless barramundi fillet to your liking. Serve fish with caponata, ¼ bunch rocket, lemon wedges and ½ cup boiled brown rice.