Barramundi with Fennel, Tomato and Chickpeas

HERE'S HOW WE MAKE IT

Fennel, onion, red capsicum, white wine and crushed tomato are braised together with anchovies and a little dried chilli, until soft and sweet. Chickpeas are stirred through and capers are added for a little salty touch. Roma tomatoes slow-roasted until sweet. Barramundi fillets are marinated in olive oil, salt and pepper and lemon slices. All layered together ready to be oven-roasted at home.

INGREDIENTS

dried chickpeas, fennel, red capsicum, tomatoes, anchovies, capers, olive oil, red onion, white wine, barramundi, tinned 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	3486.4kj
PROTEIN	47g	94g
FAT TOTAL	11.5g	23g
- SATURATED	1.8g	3.6g
CARBS	25.5g	51.1g
- SUGARS	12.4g	24.9g
SODIUM	1142.1mg	2284.3mg

SIZES

Individual:

Serves one adult

Small:

Serves two adults

GOES WITH

Great just as it is with a sprinkle of chopped parsley, or serve with wilted baby spinach leaves or a salad of fresh rocket for a little peppery bite.

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.

SMALL: Peel the film off the foil container. Remove the fish from the sealed bag, remove 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.

INDIVIDUAL: Peel the film off the foil container. Remove the fish from the sealed bag, remove 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.