Photo of Barramundi with caponata by WW

Barramundi with caponata

8
6
2
SmartPoints® value per serving

Meal Items

olive oil

1 tsp

red onion

¼ medium

garlic

½ clove(s)

eggplant

¼ small

red capsicum

¼ medium

celery

¼ individual

canned diced tomatoes

100 g

red wine vinegar

½ tbs

baby 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.