FERNWOOD FITNESS - PULSE eMagazine - Issue#7 - Flipbook - Page 36
FERNWOOD
BAKED BARRAMUNDI
WITH COUSCOUS
Perfect for when you’re craving something healthy,
simple and yummy. Simply throw everything into the
oven, and voilà! Double or triple the recipe if dining with
guests, and there’s dinner sorted...
INGREDIENTS | Serves 1
80g broccolini
1/4 cup couscous
1/2 medium lemon
1/2 tbsp olive oil
1/4 cup 昀椀sh stock
1 tsp baby capers
80g Barramundi
1/4 tsp dill
1/2 tbsp chopped parsley
METHOD
1
Trim broccolini and chop parsley, set aside. Grate lemon rind and
cut lemon into wedges, set aside. Preheat oven to 200°C.
2
Place couscous in a bowl and combine with lemon rind and oil.
3
Add the 昀椀sh stock to a saucepan and bring to the boil over high
heat. Once boiling remove from heat.
4
Place a sheet of foil on the bench which is big enough to form a
closed parcel for all the ingredients. Top with a sheet of baking
paper the same size. Fold up edges tightly to form an openended parcel. Place onto a baking tray.
5
Spoon the couscous mixture, broccolini and capers into the
parcel. Add the hot 昀椀sh stock and the 昀椀sh into the parcel. Tightly
seal the parcel and bake for 15 minutes. Remove from oven and
rest for 5 minutes.
6
Cut open the parcel very carefully as the steam will be hot.
Scatter the 昀椀sh with dill and parsley. Season with salt and pepper
and serve with a squeeze of lemon.
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