This clean eating recipe is by personal trainer, paleo cook and former My Kitchen Rules contestant Scott Gooding.

"Pico de gallo is a fresh Mexican salsa that goes perfectly with fish. This dish can be prepared in no time at all and looks awesome on the table. Colour, nutrition and summer vibes – you can’t go wrong!" said Scott

20 Minutes. Gluten Free. Sugar Free. Dairy Free. Paleo.

Serves 2.

2 x 180g barramundi fillets
2 tomatoes
4 coriander
1 red onion
1 long red chilli
1 lemon
150g green beans

Prepare vegetables
Top and tail the beans and bring to boil a small pot with water and a generous pinch of salt. Blanch beans in boiling water for 2 minutes. Drain and set t one side. In a bowl, combine the finely diced tomatoes, finely chopped coriander, red onion and long red chilli, juice of the lemon, a drizzle of olive oil, salt and pepper. Set aside.

Cook fish
To prepare the barramundi, season the fillets with salt and pepper. Drizzle olive oil in a large frying pan over a medium-high heat. When it's hot, pop the fillets in skin side down and cook for 3 minutes, or until golden brown, then flip them with a spatula and cook for a further 3 minutes, until the flesh is completely opaque right through.

To serve
Plate barramundi and serve alongside the pico de gallo and green beans.

This recipe was created by Scott Gooding. For more information visit


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

February 03, 2016 by Timothy Ryder
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