Method

• 1.
  Preheat oven to 180°C. Line a baking tray with baking paper.
• 2.
  To make the chickpea puree, heat olive oil in a saucepan over medium heat. Add the onion, garlic and a pinch of salt. Cook, stirring, for 4 minutes or until soft.
• 3.
  Add the chickpeas and cauliflower and cook, stirring, for a further 3 minutes or until slightly golden. Add the stock, bring to the boil, then reduce heat to low and simmer for 15 minutes or until chickpeas are soft.
• 4.
  Transfer to a food processor and whiz until smooth. Set aside and keep warm.
• 5.
  Combine chia seeds and nuts in a shallow bowl. Brush barramundi with oil and season. Press each fish fillet into crumb mixture to coat on one side.
• 6.
  Transfer to the tray and roast, crust-side up, for 20 minutes or until flesh flakes easily and crust is crisp.
• 7.
  Meanwhile, for the salsa, combine all ingredients in a bowl. Season.
• 8.
  To serve, divide puree among plates and top with fish, salsa and samphire.