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Sumac-spiced barramundi with quinoa salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Impress your loved ones this summer with a show-stopping dish that everyone will enjoy.
Ingredients:
  • 120g olive
  • 1 avocado, chopped
  • Juice of 1/2 lemon
  • 36.40 gm extra virgin olive oil
  • 2 garlic cloves, chopped
  • 48.00 gm tahini (sesame paste) (see note)
  • 10.00 gm ground cumin
  • 2 tsp sumac (see note)
  • 190g quinoa
  • 42.00 gm lemon juice
  • 36.40 gm olive oil
  • 1 Lebanese cucumber, cut into matchsticks
  • 40.00 ml chopped flat-leaf parsley
  • Seeds of 1 pomegranate (see note)
  • 4 x 180g barramundi fillets with skin on, pin-boned
  • 36.40 gm olive oil, plus extra to drizzle
  • 30g unsalted butter
Instructions:
  • Prepare the quinoa as instructed on the packet. Once cooked, let it cool. Combine lemon juice and oil, season the mixture, and drizzle over the quinoa along with the other ingredients. Mix well and let the flavors meld together.
  • Combine avocado, lemon juice, extra virgin olive oil, garlic, tahini, cumin, and 1 teaspoon sumac in a food processor until smooth. Set aside.
  • Season the barramundi with sea salt, black pepper, and sumac. Heat oil in a frypan over medium heat. Cook fish, skin-side down, until crispy. Turn fish and add butter. Cook, basting with butter, until done. Keep warm and repeat with the remaining fish.
  • On serving plates, elegantly dollop avocado puree, top with barramundi fillet and a spoonful of quinoa salad. Drizzle lightly with olive oil before serving.

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