Fish Entertaining Main

Sumac-spiced barramundi with quinoa salad

Name: Sumac-spiced barramundi with quinoa salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 avocado, chopped; Juice of 1/2 lemon; 2 tablespoons extra virgin olive oil; 2 garlic cloves, chopped; 2 tablespoons tahini (sesame paste); 1 tablespoon ground cumin; 2 teaspoons sumac; 1 cup (190g) quinoa; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 Lebanese cucumber, cut into matchsticks; 1 cup (120g) pitted green olives, sliced; 2 tablespoons chopped flat-leaf parsley; Seeds of 1 pomegranate; 4 x 180g barramundi fillets with skin on, pin-boned; 2 tablespoons olive oil, plus extra to drizzle; 30g unsalted butter

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Sumac-spiced barramundi with quinoa salad

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Experience this crowd-pleasing main that will entertain your family and friends all summer long.

1 avocado, chopped
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
2 garlic cloves, chopped
2 tablespoons tahini (sesame paste)
1 tablespoon ground cumin
2 teaspoons sumac

Quinoa salad

1 cup (190g) quinoa
2 tablespoons lemon juice
2 tablespoons olive oil
1 Lebanese cucumber, cut into matchsticks
1 cup (120g) pitted green olives, sliced
2 tablespoons chopped flat-leaf parsley
Seeds of 1 pomegranate
4 x 180g barramundi fillets with skin on, pin-boned
2 tablespoons olive oil, plus extra to drizzle
30g unsalted butter

Method

1.

For the salad, cook quinoa according to packet instructions. Drain and cool completely. Whisk together lemon juice and oil, then season. Toss cooled quinoa in a bowl with dressing and remaining ingredients. Set aside.
2.

Place avocado, lemon juice, extra virgin oil, garlic, tahini, cumin and 1 teaspoon sumac in a food processor and whiz until smooth. Set aside.
3.

Season the barramundi with sea salt and freshly ground black pepper, then sprinkle with remaining sumac. Heat olive oil in a frypan over medium heat. In 2 batches, cook fish, skin-side down, for 2 minutes or until the skin is crisp. Carefully turn the fish, then add the half butter. Cook the fish, basting with melted butter, for a further 2-3 minutes until cooked through. Keep warm while you repeat with remaining fish and butter.
4.

To serve, spread a dollop of avocado puree on serving plates, then top with a barramundi fillet and a spoonful of the quinoa salad. Drizzle with a little olive oil, then serve.