Baked Humpty Doo Barramundi with cherry tomatoes, hummus and tabbouli
Middle Eastern spices and contrasting textures come to play in this delicious baked barramundi dish. Serve family-style on a platter for a simple but impressive lunch or dinner.
4
serves
25 mins
20 mins
EASY
Ingredients
400g
mixed cherry tomatoes, halved
400g
can chickpeas, drained
1
Spanish onion, thinly sliced
2
garlic cloves, finely chopped
Finely grated rind and juice of 1
lemon, plus extra wedges to serve
1
tsp
each ground cumin, ground coriander and smoked paprika
4
Humpty Doo Barramundi Fillet portions
1
Lebanese cucumber, diced
1/2
cup
each coarsely chopped mint and flat-leaf parsley
2
spring onions, thinly sliced
Baked flatbread, to serve (optional)
Hummus
400g
can chickpeas, drained, reserving 1/4
cup
of the liquid from the can
2
tbsp
tahini
Juice of 2
lemons
2
tsp
ground cumin
2 garlic cloves
100ml
extra-virgin olive oil
Instructions
- Preheat the oven to 200C. Combine tomatoes, chickpeas, onion, garlic, lemon rind, half the lemon juice and 2 tbsp olive oil in a large roasting tray, season to taste and stir to combine well. Roast for 10-15 minutes until beginning to soften.
- Combine the spices in a small bowl. Rub barramundi fillets all over with 2 tbsp oil, then season all over with the spice mixture and sea salt to taste. Place skin-side up on top of the tomato mixture and roast for 12-15 minutes until just cooked through.
- Meanwhile, to make the hummus, process chickpeas, tahini, lemon juice, cumin, garlic and reserved chickpea liquid in a food processor or blender or food processor until smooth. Gradually add oil and process to create a silky-smooth puree. Season generously and set aside.
- Combine the cucumber, herbs and spring onion in a bowl, add remaining lemon juice and remaining oil, season to taste and toss to combine.
- To serve, spread hummus on serving plates or a platter, top with barramundi and pan juices. Scatter with the tabbouli and serve with lemon wedges.
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So, what's in the feed?
The food is designed to mimic our Barra's natural diet needs as much as possible while easing pressure on wild fish stocks by incorporating a range of proteins from vegetables and grains, as well as proteins from places that manufacture food for human consumption, including chicken, beef and fish. Instead of being discarded, these proteins are heat treated and dried, allowing what would normally be wasted to be converted into sustainable barramundi food and form part of a circular economy.
Barramundi can digest a wide range of proteins to optimise their health and growth. In the wild, they will eat other fish, birds, frogs, prawns, crabs, tadpoles, insects etc - if it's in the water, and it fits in their mouths, they'll eat it!
By incorporating proteins that would otherwise be discarded, we can grow a premium Australian product sustainably, while reducing pressure on our oceans and reducing food waste.
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