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.
Crispy Barramundi with Cannellini Beans, Asparagus & Chilli Olive Dressing
We think you'll love this spring fish supper, starring flaky responsibly-sourced barramundi, grilled until crispy. You'll pair it with a vibrant stew, made with sweet leeks, creamy cannellini beans and seasonal asparagus. A fiery chilli olive dressing, drizzled generously on top, completes the feast.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 garlic clove
- 1 handful of fresh dill
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 20g baby spinach
- 1 unwaxed lemon
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 230g cannellini beans (cannellini beans, water, salt)
- 130g asparagus
- 2 barramundi fillets (Fish)
- 1 leek
Nutritional Information
Calories: 550
Protein: 40g
Carbs: 25g
Fat: 32g
Ingredients
- 30g pitted green olives (use a quarter) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 handful of fresh dill (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 unwaxed lemon (use half)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 20g baby spinach (use half)
- 2 garlic clove
- 130g asparagus (use half)
- 1 leek (use half)
- 2 barramundi fillets (use half) (Fish)
Nutritional Information
Calories: 556
Protein: 40g
Carbs: 26g
Fat: 32g
Crispy Barramundi with Cannellini Beans, Asparagus & Chilli Olive Dressing
We think you'll love this spring fish supper, starring flaky responsibly-sourced barramundi, grilled until crispy. You'll pair it with a vibrant stew, made with sweet leeks, creamy cannellini beans and seasonal asparagus. A fiery chilli olive dressing, drizzled generously on top, completes the feast.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a small bowl, a sieve, a grater & a measuring jug
Grill the barramundi & prep
- Season the barramundi with salt, then place skin-side up onto the foil-lined baking tray. Drizzle with 1 tbsp oil and grill for 19 mins, until cooked through
- Meanwhile, trim and thinly slice the leek into 1/2cm half-moons. Trim and cut the asparagus into thirds. Thinly slice the garlic. Zest and halve the lemon. Drain and rinse the beans
Simmer simmer
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the leek and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the garlic and asparagus and cook for a further 4-5 mins, until softened
- Stir in the lemon zest, stock powder, 200ml water (100ml for 1 person) and beans. Bring to a boil and simmer for 3-4 mins, until thickened slightly
- Rinse the spinach, add to the beans in the final 1-2 mins and simmer until wilted
Make the chilli olive dressing
- Roughly chop the dill and the half pack of olives
- In the small bowl, combine the chilli paste (for those who'd like the heat), olives and juice from the lemon with 1 tbsp olive oil
- Stir the dill through the cannellini beans. Season to taste with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the cannellini beans between bowls, topped with the crispy barramundi. Drizzle over the chilli olive dressing
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