Lemon & Herb Barramundi w Chestnuts & Roast Brussels - Bianca Monley

Ingredients

• 150 g 5 Barramundi Fillets
• 1 lemon
• Drizzle of olive oil
• 2 tbsp chopped parsley
• Zest of 1 lemon
• 500 g onion
• 1 clove garlic
• 250 g organic butter beans, canned
• 10 g lemon thyme
• Olive oil – 1 Tbsp per vege.
• 500 g Brussel sprouts raw
• 300 g Savoy cabbage & cavolo nero
• 1 clove crushed garlic
• 100 g toasted chestnuts – use frozen if you can’t find fresh
• 100 g cooked butter beans – marinated in lemon zest, salt & pepper
• Salt + Pepper