Sumac-spiced barramundi with quinoa salad

Recipes / Fish

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

Recipe «Sumac-spiced barramundi with quinoa salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 avocado, chopped, Juice of 1/2 lemon, 2 tbsp extra virgin olive oil, 2 garlic cloves, chopped, 2 tbsp tahini , 1 tbsp ground cumin, 2 tsp sumac, 1 cup quinoa , 2 tbsp lemon juice, 2 tbsp olive oil, 1 Lebanese cucumber, cut into matchsticks, 1 cup pitted green olives, sliced, 2 tbsp chopped flat-leaf parsley, Seeds of 1 pomegranate, 4 x 180g barramundi fillets with skin on, pin-boned, 2 tbsp olive oil, plus extra to drizzle.

Ingredients:

  • 1 avocado, chopped 
  • Juice of 1/2 lemon 
  • 2 tbsp extra virgin olive oil 
  • 2 garlic cloves, chopped 
  • 2 tbsp tahini 
  • 1 tbsp ground cumin 
  • 2 tsp sumac 
  • 1 cup quinoa 
  • 2 tbsp lemon juice 
  • 2 tbsp olive oil 
  • 1 Lebanese cucumber, cut into matchsticks 
  • 1 cup pitted green olives, sliced 
  • 2 tbsp chopped flat-leaf parsley 
  • Seeds of 1 pomegranate 
  • 4 x 180g barramundi fillets with skin on, pin-boned 
  • 2 tbsp olive oil, plus extra to drizzle 
  • 30g unsalted butter 

Instructions

  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.