Grilled barramundi with mustard topping
400 g, halved
240 g, (2 small cobs), husks removed
2 bunch(es), trimmed
Green string beans
200 g, trimmed
800 g, trimmed, (4 x 200g fillets)
1 x 3 second spray(s)
2 individual, finely chopped
Capers, rinsed, drained
1 medium, wedges to serve
- Boil, steam or microwave the potatoes, corn, broccolini and beans, separately, until just tender. Drain.
- 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.
- 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.
- Serve the fish with the steamed vegetables, lemon wedges and sprinkled with freshly ground black pepper.