Mediterranean lemon fish

Total cost: $12.20 / $3.05 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 10 mins

Cooking: 8-10 mins

Ingredients

2½ cups farfalle pasta

Cooking oil spray

4 x 150g barramundi fillets: other sustainable species include Flathead, Spanish Mackerel, Emperors, Snappers, Mulloway, Pearl Perch, Red Emperor, Blue Warehou, Blue-eye Trevalla.

1 lemon, juiced and zested

1 tablespoon baby capers

12 pitted Kalamata olives, halved

1 tablespoon finely chopped parsley

250g green beans, steamed

Method

Cook farfalle according to packet directions. Drain, reserving a little of the cooking water to moisten pasta, if necessary.

Meanwhile, spray a large frying pan with oil. Cook fish over high heat for 2–3 minutes on each side, until almost cooked through.

Pour over lemon juice. Simmer for a few minutes, to reduce slightly. Add zest, capers and olives and heat through.

To serve

Serve fish, topped with lemon mixture and parsley, with pasta and green beans.

TIP: For variety, try other steamed greens such as peas, zucchini or broccoli

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Mediterranean lemon fish

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Mediterranean lemon fish

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