• Preheat oven to 240°C/220°C fan-forced. • Chop broccoli (including stalk!) into small florets. • Slice zucchini into half-moons. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat and roast until tender, 20-25 minutes.

• In a medium saucepan, add the water and bring to the boil. • Add couscous and stir to combine. Cover with a lid, then remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, pat barramundi dry with a paper towel. TIP: Patting the skin dry helps it crisp up in the pan!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • In the last minute of cook time, sprinkle a pinch of Mediterranean seasoning (see ingredients) over the barramundi, turning to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• To pan with couscous, add roasted veggies, baby spinach leaves and mustard cider dressing. • Toss to combine and season to taste.

• Divide veggie couscous between bowls. • Top with Greek-style barramundi. • Crumble over fetta cubes to serve. Enjoy!