What you need(serves 2)
2 Barramundi fillets, skin on
1 Leek, halved and sliced (white part only)
1 clove Garlic, crushed
3 tablespoon Extra virgin olive oil
1 Zucchini, sliced
½ cup Snow peas, cut into thirds
½ cup frozen peas½ cup Chicken Stock (low salt)- 1 bunch broccolini
½ cup Greek Yoghurt 
½ lemon (juice)
2 tbsp Mint, chopped
What to do
1.
Heat fry pan to medium, add 1 tablespoon olive oil.
2.
Cook 2 barramundi fillets skin down for 4 minutes.
3.
Turn fillets, cook another 2 minutes.
4.
Heat a saucepan to medium. add 2 tablespoons olive oil and 1 sliced leek (white part only), cook for 2 minutes.
- Add 2 tablespoons olive oil and 1 sliced leek (white part only), cook for 2 minutes.
- Add 1 clove crushed garlic, cook for one minute.
5.
Add these vegetables into saucepan:
- 1 Zucchini, sliced
- ½ cup Snow peas, cut into thirds
- ½ cup frozen peas
- ½ cup Chicken Stock (low salt)
- 1 bunch broccolini
Stir.
6.
Add ½ cup chicken stock to vegetables, bring to boil.
7.
Then lower temperature and simmer for 3 minutes.
8.
Combine ½ cup greek yoghurt, ½ a lemon juice and 2 tablespoons mint into a small bowl.
9.
To serve, place layer of vegetables onto a plate, top with fish and mint yoghurt.
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