Barramundi with Fennel, Tomato and Chickpeas

HERE'S HOW WE MAKE IT

Fennel is such an amazingly versatile vegetable - crisp and aniseedy when raw but it braises into something sweet and mellow. Here, we make a delicious vegetable base of fennel, onion, red capsicum, white wine and crushed tomato with a big flavour boost from anchovies, capers and a little dried chilli. Delicious. We add cooked chickpeas and roast tomatoes for some substance and then layer marinated barramundi fillets and lemon slices on top, ready to be baked at home.

INGREDIENTS

Chickpeas, fennel, red capsicum, tomatoes, anchovies, capers, olive oil, red onion, white wine, barramundi, tomatoes, sugar, salt, pepper, dried chilli flakes, lemon, bicarbonate soda.

ALLERGENS

CONTAINS:

Fish.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	INDIVIDUAL	SMALL
ENERGY	1743.2kj	3498.5kj
PROTEIN	47g	94.1g
FAT TOTAL	11.5g	23.1g
- SATURATED	1.8g	3.6g
CARBS	25.7g	51.5g
- SUGARS	12.4g	24.9g
SODIUM	868.5mg	1737mg

SIZES

Individual:

Serves one adult

Small:

Serves two adults

GOES WITH

Sprinkle with chopped parsley and serve with the roast Kipfler potatoes and some wilted baby spinach or a salad.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

Please note: This product contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure that the fish is bone and scale free, please be aware that some may remain.

INDIVIDUAL: Defrost fully then remove the fish from the sealed bag, the grease-proof paper and place the fish and lemon slices on top of the fennel. Cook in a preheated 240C oven for 12 minutes or until the fish is just cooked. Allow to rest for 2 minutes before serving.

SMALL: Defrost fully then remove the fish from the sealed bag, the grease-proof paper and place the fish and lemon slices on top of the fennel. Cook in a preheated 240C oven for 15 minutes or until the fish is just cooked. Allow to rest for 2 minutes before serving.