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Creamy Barramundi Parmigiana
A creamy Australian barramundi parmigiana with zucchini, beetroot and pumpkin, finished with golden syrup and native thyme, served over couscous.
Ingredients
Instructions
Season the barramundi and braise it over medium-high heat until well browned, about 5 minutes.
Add the zucchini, beetroot and pumpkin, cooking until softened, about 8 minutes.
Stir in the golden syrup and native thyme for 3 minutes.
Cook the couscous separately and fluff with a fork.
Let the barramundi simmer gently for about 17 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
