Barramundi with Wilted Spinach
4 fillets of barramundi
1 tbsp. butter
4 garlic cloves, crushed
6 sprigs rosemary, de-stemmed
3 tbsp. olive oil
2 bunches spinach
400g chickpeas, strained and rinsed
80g capers, strained
1 Heat the oven to 220°C
2 Cut four squares of baking paper large enough to wrap around the barramundi fillets.
3 Place the fillets into the centre of the paper and spread 1/4 tbsp. of butter over the top of each fillet, 1/2 a clove of garlic and a sprig of rosemary.
4 Wrap the paper over the top of the fillet and fold underneath, making a parcel.
5 Place in the oven for around 12-15 minutes, or until cooked through.
6 Meanwhile for the wilted spinach,heat the olive oil in a pan over medium heat and add the rest of the garlic, frying for 2 minutes. Add the chickpeas and capers, cooking for a further 5 minutes and then stir through the spinach until wilted and coated in the mixture.
7 Serve the barramundi on top of a bed of spinach.
The Carousel thanks Susie Burrell for these recipes from her Shape Me program