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Lemon And Thyme Marinated Barramundi With Smokey Chickpeas
2 Serves
0:10 prep
0:15 cook
Lemon And Thyme Marinated Barramundi With Smokey Chickpeas

Crispy skinned barramundi fillet on a bed of smokey chickpeas.

2 serves
0:10 prep
0:15 cook


  • 270g packet frozen Birds Eye Ocean Selections Barramundi
  • 2 tablespoons oil
  • 1 teaspoon fresh thyme leaves
  • Juice of 1 lemon and zest of ½
  • 2 cloves garlic, crushed
  • ½ teaspoon smoked paprika
  • 400g can Edgell Chickpeas, drained and rinsed
  • 1 tablespoon Greek yoghurt, plus extra, for serving
  • 1 tablespoon chopped parsley
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Step 1

Thaw frozen Birds Eye Barramundi fillets following packet directions.

Step 2

Whisk 1 tablespoon oil, thyme, lemon zest, 1 tablespoon lemon juice and 1 crushed garlic clove in a bowl. Add barramundi and marinate in fridge for 10 minutes.

Step 3

Meanwhile, heat remaining oil in a frypan over medium heat. Add paprika and remaining garlic and cook for 1 minute or until fragrant. Add Edgell Chickpeas and cook for 1-2 minutes or until warmed through. Remove from heat and stir through yoghurt and parsley. Season to taste and cover with foil to keep warm.

Step 4

Cook barramundi following the pan cook/BBQ packet directions. Serve with smokey chickpeas and extra yoghurt, if desired. Squeeze over remaining lemon juice.

Tip Garnish with any leftover parsley or thyme.