• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Add garlic and cook, until fragrant, 1 minute. • Add the water, lemon pepper seasoning and the salt, then bring to the boil. • Add wholemeal couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 6 minutes. Fluff up with fork.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with a paper towel and sprinkle both sides with a pinch of salt and pepper. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). TIP: Patting the skin dry helps it crisp up in the pan!

• While barramundi is cooking, halve snacking tomatoes. Using a vegetable peeler, peel carrot into ribbons. • To pan with couscous, add tomatoes, carrot, baby spinach leaves and a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.

• Divide zesty veggie wholemeal couscous between bowls. • Top with barramundi. • Drizzle with dill & parsley mayonnaise to serve. Enjoy!