australian

Barramundi with Lemon Myrtle Yogurt and Charred Broccolini

Name: Barramundi with Lemon Myrtle Yogurt and Charred Broccolini
Yield: 1 serving
Cuisine: australian
Ingredients: 299 g barramundi fillet; 163 g Greek yogurt; 272 g broccolini; 163 g cherry tomatoes; 16 g olive oil; 27 g lemon juice; 1 g dried lemon myrtle; 1 g salt; 1 g black pepper

This grilled dish pairs barramundi fillet with Greek yogurt, broccolini and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly High protein Pescatarian Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

81 g Protein

30 g Carbohydrates

22 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

299g barramundi fillet 299 kcal
163g Greek yogurt 96 kcal
272g broccolini 68 kcal
163g cherry tomatoes 29 kcal
16g olive oil 141 kcal
27g lemon juice 8 kcal
1g dried lemon myrtle 0 kcal
1g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

barramundi filletdried lemon myrtlesaltblack pepper
Pat barramundi dry and season with salt, pepper, and half the lemon myrtle.
Greek yogurtlemon juicedried lemon myrtle
Mix Greek yogurt with remaining lemon myrtle and lemon juice; set aside.
broccoliniolive oil
Heat a grill pan or skillet over medium-high heat. Add olive oil and char broccolini 3-4 minutes, turning, until tender-crisp; remove to plate.
barramundi fillet
In the same pan, cook barramundi skin-side down 3-4 minutes, then flip and cook 2-3 minutes until just opaque.
cherry tomatoes
Add cherry tomatoes to the pan for 1-2 minutes to blister slightly.
Greek yogurtbroccolinicherry tomatoesdried lemon myrtle
Serve fish with broccolini and tomatoes, topped with lemon myrtle yogurt.