2. Pour 2 1/2 cups boiling water over vegetables and season with salt and pepper. Stir to combine. Cover and bake in oven for 20 minutes. Remove cover, stir vegetables and return to oven for 10 minutes or until tender.
3. Coat barramundi with 1 tbsp oil, salt and pepper. Place skin side up on a lined oven tray. Roast in oven for 10-15 minutes until cooked through.
4. Stir spinach through roasted vegetables until just wilted. Season to taste with salt and pepper.
5. Divide vegetables and pan sauces among shallow bowls. Top with barramundi. Chop parsley and scatter over top.
Set the oven to grill for the last 5 minutes if you want to crisp up your barramundi skin. You could also use butter as well as oil in the vegetables for extra richness.
No fish option - barramundi fillets are replaced with chicken breast fillet. Roast chicken in oven for 15-20 minutes until cooked through. Slice before serving.
Celery, 2 sticks
Capers, 1 jar
Barramundi, 2 packets
Baby spinach, 1/2 bag (100g) *
Parsley, 1/2 bunch *
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, dijon mustard, stock cube (1), dried tarragon