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Crispy lemon fish with pea hommus recipe
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Prep Time:
Cook Time:
30 minutes
30 minutes
Total Time:
30 minutes
30 minutes
Crispy skin barramundi on herb hommus for a fresh dinner.
Ingredients:
- 500g frozen peas
- 200g Hommus
- 62.50 ml finely chopped mint
- 60g rice flour
- 1 lemon, rind finely grated
- 4 Ocean Barramundi Portions or firm white fish fillets
- 36.40 gm Classic Olive Oil
- Coles Australian 4 Leaf Salad, to serve
Instructions:
- In a large heatproof bowl, cover peas with boiling water and let stand for 2 minutes. Drain well and return to the bowl. Blend peas with hommus using a stick blender until smooth. Stir in fresh mint and season to taste.
- In a large bowl, mix rice flour and lemon rind, then season. Add fish and coat evenly. Heat oil in a large non-stick frying pan over high heat. Cook fish for 3-4 minutes on each side until golden and cooked through.
- Arrange the pea hummus, fish, and salad leaves on individual serving plates.
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