• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Finely chop garlic. • Add garlic and cook, until fragrant, 1 minute. Add the water, lemon pepper seasoning and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 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 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, roughly chop tomato. Using a vegetable peeler, peel carrot into ribbons. • To pan with couscous, add carrot, tomato, baby spinach leaves, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.

• Divide zesty couscous salad between bowls. Top with pan-fried barramundi. • Drizzle with dill & parsley mayonnaise to serve. Enjoy!