light lunch


Recipe: Lime & Coriander Barramundi

barra recipe.jpg

Serves 1

13g Carbs / 37g Fats / 33g Protein / 497 Cals



  • 1 barramundi fillet
  • 1/4 avocado
  • Spring onion
  • Coriander
  • 3/4 cup butternut pumpkin (I chose pre-diced)
  • 1 handful of almonds
  • 3 kale leaves
  • 1/2 cup green beans
  • Olive oil
  • Himalayan salt
  • Cayenne pepper
  • Cinnamon
  • 1 lime


You can cook the vegetables in the oven if you prefer, however I used the microwave to save time.


  1. Preheat oven to 180C (350F) and line a baking tray with baking paper
  2. Place barramundi fillet on the baking paper, squeeze lime juice over the top
  3. Chop up some spring onion and coriander, place on top of the barramundi
  4. Drizzle a dash of olive oil over the barramundi, place in the oven for 15 mins
  5. While the barramundi is cooking prepare the vegetables
  6. Top and tail green beans and place in the microwave for 4 mins
  7. In a glass container place pumpkin pieces, cinnamon, and cayenne pepper - microwave these for 6 mins
  8. Chop up kale and place in another (yes, another) glass container. Drizzle olive oil and add some Himalayan salt over the kale and massage the leaves. Microwave this for 3 mins
  9. When the barramundi is ready remove it from the oven and serve with cooked vegetables
  10. Serve with almonds on top