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Barramundi with Moroccan Spiced Vegetables

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    Baby Marrow 100.0 grams

    Baby Marrow

    Aubergine 100.0 grams

    Aubergine

    Coriander 5.0 grams

    Coriander

    Tomato and Basil Sauce by Let's Cook 100.0 grams

    Tomato and Basil Sauce by Let's Cook

    Moroccan Style Spice Mix by Let's Cook 5.0 grams

    Moroccan Style Spice Mix by Let's Cook

    Barramundi Fillet 175.0 grams

    Barramundi Fillet


    • Time : 20.0 mins
    • |
    • Calories: 409.0 kcal
    • |
    • Protein : 39.0 g
    • |
    • Fat : 20.0 g
    • |
    • Carb. : 19.0 g
    : Your Kitchen Essentials
    Utensils: Pan |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Get the fish out of the fridge at leat 15 minutes before cooking. Pat the fish dry with a kitchen towel.

    Wash and dry the vegetables prior to chopping (as required):
    - Aubergine: dice into bite size pieces
    - Baby Marrow: dice into bite size pieces
    - Coriander: chop roughly.
    : Pan Fry the Fish
    Heat a frying pan to a medium heat. Add about 1 tbsp of cooking oil, once the pan is hot. Pat your fish fillet dry with a paper towel and season the fish with salt and the Moroccan style spice mix provided. Carefully place the fillet on the hot oil. Let it cook on a medium heat for roughly until it is 75% done (you can tell when the sides start to go opaque). Flip the fish and turn off the heat. Keep the fish aside.
    : Grill the Vegetables, Plate and Serve
    Heat some oil in a pan. Then toss in the aubergine, keep frying for around 5-10 minutes. Then add in the baby marrow continue cooking for around 5 more minutes. Season with the salt and any remaining spice mix. Set the vegetables aside.

    Warm up the tomato and basil sauce in the same pan.

    Plate and Serve:
    Plate the fish fillet. Pour the warmed up sauce on it. garnish with coriander and serve with the vegetables on the side.