Slow-Cooked Barramundi Slice

Name: Slow-Cooked Barramundi Slice
Prep time: 27 min
Cook time: 16 min
Total time: 43 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 400g barramundi; 200g silverbeet; 1 cup spring onion; 1 cup couscous; 1 tbsp macadamia nuts; 2 tbsp bush tomato; 2 tsp vegemite glaze; 2 tbsp olive oil; to taste salt and black pepper

A slow-cooked Australian barramundi slice with silverbeet and spring onion, finished with macadamia nuts, bush tomato and a vegemite glaze, served over couscous.

Total time

43 min

Prep

27 min

Cook

16 min

Difficulty

hard

Cuisine

Australian

comfort

Ingredients

400gbarramundi

200gsilverbeet

1 cupspring onion

1 cupcouscous

1 tbspmacadamia nuts

2 tbspbush tomato

2 tspvegemite glaze

2 tbspolive oil

to tastesalt and black pepper

Instructions

Season the barramundi and braise it over medium-high heat until well browned, about 10 minutes.

Add the silverbeet and spring onion, cooking until softened, about 3 minutes.

Stir in the macadamia nuts, bush tomato and vegemite glaze for 4 minutes.

Cook the couscous separately and fluff with a fork.

Let the barramundi simmer gently for about 20 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

310

Protein

25.9g

Fat

13.1g

Carbs

22.8g

Fiber

4.5g

Sodium

269mg

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