Creamy Barramundi Parmigiana

Name: Creamy Barramundi Parmigiana
Prep time: 18 min
Cook time: 57 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 pieces barramundi; 1 zucchini; 1/2 cup beetroot; 1/2 cup pumpkin; 4 servings couscous; to taste golden syrup; 1/4 cup native thyme; 1 tbsp olive oil; to taste salt and black pepper

A creamy Australian barramundi parmigiana with zucchini, beetroot and pumpkin, finished with golden syrup and native thyme, served over couscous.

Total time

75 min

Prep

18 min

Cook

57 min

Difficulty

hard

Cuisine

Australian

Ingredients

4 piecesbarramundi

1zucchini

1/2 cupbeetroot

1/2 cuppumpkin

4 servingscouscous

to tastegolden syrup

1/4 cupnative thyme

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

112

Protein

6.6g

Fat

4.4g

Carbs

12.9g

Fiber

2.8g

Sodium

42mg

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