Herb Salsa Barramundi with Rainbow Slaw
Ingredients
- 2 tablespoons quinoa rinsed
- 1 teaspoon extra-virgin olive oil
- 1 fillet thawed Birds Eye Ocean Selections Barramundi – Herb Salsa
- 1 cup rocket
- ½ carrot julienned or grated
- 1/3 zucchini julienned or grated
- ¼ cup red cabbage
- 2 tablespoons fresh parsley roughly torn
- 1 teaspoon extra-virgin olive oil
- ½ lemon juiced
Instructions
- Begin by cooking the quinoa according to package instructions.
- Heat the extra-virgin olive oil in a frying pan and add the thawed barramundi fillet to the pan. Cook for 4 minutes, before turning it onto the other side and cooking it for another 4-5 minutes.
- In the meantime, assemble the Rainbow Slaw by adding the rocket, carrot, zucchini, red cabbage, and parsley to a bowl. Drizzle with extra-virgin olive oil and the lemon juice and stir to combine.
- Once cooked, stir the quinoa through the slaw.
- Transfer the slaw to a plate and serve alongside the cooked barramundi.