One Pan Pesto Barramundi with Basmati and Greens

Serves 4

Time 15 minutes

Ingredients

300g basmati rice, rinsed

2 tbsp fresh or good-quality pesto

4 fillets barramundi, approx 500-600g total, (skin on or off, doesn’t matter too much)

2 medium (250g) zucchini, sliced into coins (round)

250g frozen brussel sprouts, or use fresh but slice into quarters or halves depending on size

½ cup pitted kalamata olives

2 generous handfuls of fresh herbs such as flat-leaf parsley and basil

Lemon wedges, to serve

Extra virgin olive oil

Method

Add basmati rice and 2 teaspoons of the pesto to a large heavy-based saute pan and mix. Pour over 600ml water, cover and place on heat to bring to a boil.

Once boiling press the fish fillets down into the rice and spread the zucchini and brussel sprouts around the pan, sprinkle the kalamata olives around the pan, then cover and cook another 10 minutes.

Remove the lid and if the liquid has not all been absorbed then cook another 2-3 minutes. Dollop remaining pesto on top of the fish, tear fresh herbs into the pan, season with salt and black pepper and tuck in.