Mediterranean Inspired Barramundi Grain Bowl
INGREDIENTSJump to Recipe
For the grain bowls
- 12 oz The Better Fish Lemon® Herb Butter Barramundi, frozen (no need to defrost!)
- 2 cups cooked farro
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced (about 1 cup)
- ⅓ cup kalamata olives
- 4 heaping cups arugula
- ⅓ cup crumbled feta cheese
For the dressing
- ½ cup greek yogurt
- 3 tablespoons lemon juice
- ¼ cup chopped dill
- salt and pepper to taste
Grab a bag of our Lemon Herb Butter Barramundi to use as the base for these easy (and filling!) Mediterranean Grain Bowls. Add your favorite grains, toppings, and more to customize these bowls and make them your own. Recipe and photography by Jessie Johnson.
Bake the Barramundi
Heat oven to 425℉. Place Lemon Herb Butter Barramundi on a sheet pan lined with parchment paper. Bake for 20-25 minutes, until fish flakes easily with a fork. Prep the rest of your ingredients and make the dressing while the Barramundi cooks.
Make the dressing
In a small bowl, whisk together greek yogurt, lemon juice, chopped dill, salt, and pepper. Set aside.
Assemble the bowl
When the Barramundi is cooked, it’s time to assemble! Grab your serving bowls and divide the cooked farro, cherry tomatoes, diced cucumbers, Kalamata olives, arugula, and feta cheese evenly. Top each bowl with a Barramundi fillet and a drizzle of dressing.
This recipe is very forgiving: You can eyeball the ingredients here to save some time! Build your grain bowl with whatever ratio of ingredients you like best. These bowls are also good with roasted vegetables like brussels sprouts or sweet potato, a handful of chickpeas, or some quick pickled carrots or radishes.