The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Grilled Barramundi with Cajun-spiced Bean Stew & Coriander
Buttery barramundi, grilled to perfection, is the star of the show in this comforting stew. Serve on top of creamy cannellini beans, infused with warm Cajun spices, and simmered in a luscious coconutty sauce. A sprinkle of coriander and a squeeze of lemon juice complete the feast.
Prep in 10
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 1 unwaxed lemon
- 80g baby spinach
- 15ml hot honey (honey, chilli extract)
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 2 tsp smoked paprika
- 4 tbsp tomato purée
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 handful of fresh coriander
- 460g cannellini beans (cannellini beans, water, salt)
- 2 onion
- 3 pepper
- 4 barramundi fillets (Fish)
- 80g creamed coconut
Nutritional Information
Calories: 550
Protein: 41g
Carbs: 39g
Fat: 26g
Grilled Barramundi with Cajun-spiced Bean Stew & Coriander
Buttery barramundi, grilled to perfection, is the star of the show in this comforting stew. Serve on top of creamy cannellini beans, infused with warm Cajun spices, and simmered in a luscious coconutty sauce. A sprinkle of coriander and a squeeze of lemon juice complete the feast.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a large baking tray with silver foil
- Boil a half-full kettle
- Pull out a large frying pan, a measuring jug & a sieve
Grill the fish
- Lay the barramundi, skin-side up, onto the foil-lined baking tray. Drizzle with 1 tbsp oil and season with salt and pepper
- Grill for 19 mins, until cooked through
- Meanwhile, dissolve the creamed coconut in the jug with 400ml boiling water
Start the stew
- Thinly slice the peppers. Finely dice the onions. Drain the beans (do not rinse). Finely chop the coriander
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pepper and cook for 3-4 mins, until starting to soften. Season with salt and pepper
Build the flavour
- Add the onion to the pepper pan and cook for another 3-4 mins, until softened
- Add the garlic paste, tomato puree, paprika and Cajun spice (use less for less heat). Cook for 2 mins
- Stir in the coconut mixture and hot honey and bring to the boil. Add the beans and simmer for 5-6 mins, until thickened
Finishing touches
- Rinse the spinach, then stir into the stew and simmer for a final minute, until wilted
- Add the juice from half the lemon and three-quarters of the coriander. Season with salt and pepper. Add a splash of water if it's a little thick
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the Cajun bean stew into bowls, topped with the barramundi. Sprinkle with the remaining coriander and garnish with the remaining lemon, cut into wedges
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