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 Chorizo White Beans & Tomato & Pomegranate Salad
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Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
The Hut
Serving size
Ingredients
- 2 tbsp pomegranate molasses
- 1 handful of fresh chives
- 110g baby tomatoes
- 2 barramundi fillets (Fish)
- 570g organic white beans (use half) (Organic white beans in their bean stock (water and salt).)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
- 1 pepper
- 1 onion
- 1 unwaxed lemon
- 200g passata (tomatoes, salt, citric acid)
- 4 garlic clove
Nutritional Information
Calories: 676
Protein: 48g
Carbs: 56g
Fat: 28g
Ingredients
- 1 handful of fresh chives (use half)
- 2 tbsp pomegranate molasses (use half)
- 110g baby tomatoes (use half)
- 2 barramundi fillets (use half) (Fish)
- 570g organic white beans (use a quarter) (Organic white beans in their bean stock (water and salt).)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 200g hot cooking chorizo (use a quarter) (pork, smoked paprika, salt, spices)
- 1 pepper (use half)
- 1 onion (use half)
- 1 unwaxed lemon (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 4 garlic clove
Nutritional Information
Calories: 665
Protein: 49g
Carbs: 58g
Fat: 25g
Grilled Barramundi with Chorizo White Beans & Tomato & Pomegranate Salad
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a measuring jug, a sieve, a small bowl & a grater
Prep the veg
- Thinly slice the onion and pepper. Thinly slice the garlic
- On a separate board, slice each chorizo in half, then cut each half into 3 half-moons
Time to fry
- Heat the large frying pan on medium-high heat. Once hot, add the chorizo and cook for 5 mins
- Add the onion and pepper and cook for 3 mins, until the chorizo is golden
- Stir in the paprika oregano blend and garlic and cook for 2 mins
- Turn the grill to high (240C)
Simmer time & grill the fish
- Meanwhile, zest and halve the lemon
- Season the barramundi with salt, then place skin-side up onto the lined baking tray. Rub with the lemon zest, drizzle with 1 tsp oil and grill for 19 mins, until cooked through
- Add the half jar of beans (and their stock) to the chorizo pan, along with the passata and 200ml water (100ml for 1 person). Bring to the boil, then simmer for 10-12 mins, until thickened slightly. Season with salt and pepper
Make the tomato salsa
- Quarter the tomatoes. Finely chop three-quarters of the chives, then cut the remaining into 3cm pieces
- In the small bowl, mix the tomatoes with the finely chopped chives, pomegranate molasses, juice from half the lemon and a generous pinch of salt
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the chorizo stew between bowls and top with the barramundi. Spoon the tomato and pomegranate salsa over the fish. Garnish with the remaining chives to finish
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