Pis­ta­chio-crumbed bar­ra­mundi with baked veg­eta­bles

Healthy Food Guide (Australia) - - RECIPES -

(p45) Serves 4 Cost per serve $7.20 Hands-on time 20–25 min Cook­ing time 25 min gluten free dairy free di­a­betes friendly 150g baby fen­nel, thinly sliced length­ways 1 red onion, cut into thin wedges 300g small yel­low squash, quar­tered 250g cherry toma­toes, halved 2 ta­ble­spoons olive oil 1 tea­spoon ground turmeric 1 tea­spoon gar­lic pow­der 4 x 150g bar­ra­mundi fil­lets, skin re­moved, pin-boned 50g baby rocket Pis­ta­chio crumb 80g un­salted shelled pis­ta­chios, finely chopped 1 gar­lic clove, crushed Zest and juice of 1 le­mon 2 ta­ble­spoons small oregano leaves 1 ta­ble­spoon thyme leaves

1 Pre­heat the oven to 180°C. 2 Com­bine the fen­nel, red onion, squash, cherry toma­toes, olive oil, ground turmeric, gar­lic pow­der and ¹⁄³ cup of wa­ter in a large heavy-based bak­ing dish. Sea­son the mix­ture to taste with freshly cracked black pep­per. Rest the bar­ra­mundi on top and sea­son with more black pep­per. 3 Make the pis­ta­chio crumb: Com­bine all the ingredient­s in a small bowl and sea­son to taste with freshly cracked black pep­per. Press the mix­ture evenly over the bar­ra­mundi fil­lets. 4 Bake for 25 min­utes, or un­til cooked through and golden. Care­fully trans­fer bar­ra­mundi to serv­ing plates. Add the rocket to the veg­etable mix­ture in the dish and toss well to com­bine. Serve with the bar­ra­mundi. Serv­ing sug­ges­tion For an ex­tra 9g carbs per serve, add 200g (50g per per­son) peeled and sliced sweet potato to the veg­eta­bles be­fore bak­ing.

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