Peel and dice the artichokes. Add to a saucepan and cover with water. Bring to the boil and simmer for 10-12 minutes until tender. Drain and set aside (see step 4).
2. Prepare the salad
Ribbon the zucchinis using a vegetable peeler. Quarter the cherry tomatoes and pick basil leaves. Whisk 1 tbsp vinegar with 2 tbsp olive oil, salt and pepper. Toss all together with vegetables.
3. Toast the almonds
Chop almonds. Add to a dry frypan over medium-high heat. Toast for 3-4 minutes until golden. Toss into salad.
4. Blend the artichokes
Blend the artichokes with 1 tbsp olive oil and 1 tsp vinegar using a stick mixer until smooth. Season with salt and pepper to taste.
5. Cook the barramundi
Add 1 tbsp oil to pan. Coat barramundi fillets with 1 tsp fennel seeds, salt and pepper. Cook skin side down for 3-4 minutes until crispy. Turn over and cook for 4 minutes or until cooked through.
6. Finish and plate
Divide the purée and barramundi among plates. Top with zucchini salad.
Cut off any small bumps on the artichoke first to make peeling easier.
The artichokes, zucchini and tomatoes can also be roasted in a tray bake with the barramundi instead!
No fish option - barramundi fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Jerusalem artichokes, 600g
Cherry tomatoes, 1 bag (200g)
Basil, 1 packet
Almonds, 1 packet (40g)
Barramundi fillets, 2 packets
From your pantry
Oil (for cooking + olive), salt, pepper, apple cider vinegar, fennel seeds