Crispy Barramundi and Couscous with Tomato and Zucchini in Lemon Butter

Boil a kettle. Cut cherry tomatoes in half. Cut zucchini into thin half moons. Peel and mince the garlic. Pick and chop basil leaves, discarding stems. Trim ends off spring onions and thinly slice. Cut lemon in half.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add the couscous to a large bowl. Mix chicken stock concentrate with 1 1?2 cups hot water. Pour stock over couscous then cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Tip! You can use a plate or plastic wrap instead of a lid.

Heat a large frying pan over a high heat. Add a drizzle of olive oil to the pan and when hot add tomatoes, spring onions and zucchini. Cook for 3-5 minutes until soft and tomatoes have slightly blistered. Reduce the heat and add in butter, garlic, chilli flakes (to taste) and a squeeze of half the lemon. Cook for 1-2 minutes. Remove from pan and keep warm.

Tip! Omit the chilli flakes here if you don't like heat and serve them as an optional garnish in step 5.

Pat barramundi fillets dry with paper towel. Season both sides with salt and pepper. Wipe the pan clean and heat olive oil over medium-high heat. Add fish, skin-side down. Cook this side 4 minutes. Flip over and cook for 3 minutes or until the centre of the fish is opaque.

Divide couscous, cooked vegetables and barramundi between plates. Garnish with basil leaves and serve with the remaining lemon cut into wedges.

Boil a kettle. Cut cherry tomatoes in half. Cut zucchini into thin half moons. Peel and mince the garlic. Pick and chop basil leaves, discarding stems. Trim ends off spring onions and thinly slice. Cut lemon in half.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add the couscous to a large bowl. Mix chicken stock concentrate with 1 1?2 cups hot water. Pour stock over couscous then cover with lid and let stand, about 5 minutes. Fluff with a for and season to taste with salt and pepper.

Tip! You can use a plate or plastic wrap instead of a lid.

Heat a large frying pan over a high heat. Add a drizzle of olive oil to the pan and when hot add tomatoes, spring onions and zucchini. Cook for 3-5 minutes until soft and tomatoes have slightly blistered. Reduce the heat and add in butter, garlic, chilli flakes (to taste) and a squeeze of half the lemon. Cook for 1-2 minutes. Remove from pan and keep warm.

Tip! Omit the chilli flakes here if you don't like heat and serve them as an optional garnish in step 5.

Pat barramundi fillets dry with paper towel. Season both sides with salt and pepper. Wipe the pan clean and heat olive oil over medium-high heat. Add fish, skin-side down. Cook this side 4 minutes. Flip over and cook for 3 minutes or until the centre of the fish is opaque.

Divide couscous, cooked vegetables and barramundi between plates. Garnish with basil leaves and serve with the remaining lemon cut into wedges.