Baked Mainstream Barramundi and Couscous

February 6, 2018
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Baked Mainstream Barramundi and Couscous

Ingredients (serves 4)

  • 2 bunches Broccolini
  • 300g (1½ cups) Couscous
  • 3 Lemons
  • 2 tablespoons Baby Capers
  • 500ml (2 cups) Fish Stock
  • 4 x 200g pieces of Mainstream Barramundi Fillet, pin boned and skinned
  • ¼ bunch Dill
  • ¼ bunch Flat-Leaf Parsley


  1. Heat oven to 200 degrees Celsius.
  2. Place 4 x 40cm foil sheets on a work surface, then top with the same size baking paper.
  3. Fold one stack in half widthwise, fold short ends over 2cm, then fold again to seal the edges tightly. Repeat this with remaining foil and baking paper sheets.
  4. Trim broccolini, and then cut into 4cm florets. Set these aside.
  5. Place the fish stock in a saucepan over high heat bring to boil and then remove from heat.
  6. Spoon couscous mixture, broccolini and capers into the folded foil and baking paper and then place on 2 oven trays.
  7. Carefully pour ½ cup of hot stock into each parcel.