INGREDIENTS

• 2 capsicums

• 1 onion

• 200g silverbeet

• 2 heads broccoli

• 1 vegetable stock cube

• 50g tomato paste

• 60g pitted kalamata olives

• 10g Italian seasoning

• 2g chilli flakes

• 4 barramundi fillets

• 400ml boiling water

• olive oil

• 20g butter

METHOD

1. Prep ingredients

Coarsely chop the capsicum, discarding the seeds. Thickly slice the onion. Thinly slice the silverbeet stems, then coarsely chop the leaves, keeping the stems and leaves separate. Cut the broccoli stem into 1cm chunks, then cut the head into small florets.

2. Prep stock

Crumble 1 stock cube into a heatproof jug, add half the tomato paste and 200ml boiling water and stir to dissolve. Fill a medium saucepan half full with water and bring to the boil for the greens.

3. Start sauce

Heat a drizzle of olive oil in a medium deep frypan over high heat. Cook the capsicum, onion and silverbeet stems, stirring regularly, for 2 mins or until slightly softened.

4. Add stock

Add the tomato stock, olives, Italian seasoning and a pinch of chilli flakes (you can omit the chilli if preferred) to the vegetables and bring to a simmer. Reduce the heat to medium-low.

5. Add fish and simmer

Season the fish with salt and pepper, then add, flesh-side down, to the sauce. Cover and cook for 4 mins. Turn the fish and cook, skin-side down, for 5 mins or until the fish is cooked through.

6. Cook greens

Meanwhile, add the broccoli to the saucepan of boiling water and cook for 1 min. Add the silverbeet leaves and cook for 2-3 mins until the greens are tender. Drain and return to the pan. Add 10g butter, season with salt and pepper and toss to combine. Divide the fish, sauce and greens among bowls to serve.