Seared fish fillet served on a plate with chopped walnuts, kalamata olives, cherry tomatoes, and fresh herbs.

Crispy skin Humpty Doo Barramundi 
with Melitzanosalata

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 4 serves
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15 mins
A black line icon of a frying pan sitting on a lit stove burner with steam rising from the pan.
1 hr 30 mins
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MEDIUM

Ingredients 

3 large eggplants
1/2 red onion, finely chopped
3 garlic cloves, crushed
4 tbsp olive oil
1 ½ lemons, juiced and zested
1/2 teaspoon chilli flakes
1/2 teaspoon ground cumin
1 bunch parsley, finely chopped, plus extra leaves to serve
4 Humpty Doo Barramundi fillet portions
1 punnet cherry tomatoes, halved
1 cup kalamata olives, stones removed
1 cup walnuts, lightly toasted

Instructions

    To make melitzanosalata
    1. Preheat oven to 200°C. Place eggplant on a tray lined with baking paper. Prick with a fork 3-4 times. Cook in oven for 1 hour 15 mins. Remove from oven and allow to cool.
    2. Peel and discard eggplant skin, mashing the flesh with a fork. Place in a large bowl and season with salt and black pepper. Add onion, garlic, 2 tbsp olive oil, lemon juice and zest, chilli flakes, cumin,and parsley. Stir to combine.
    3. Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh. 
    4. Place barramundi, skin-side down in the heated pan and cook for 7 mins, turn and cook for another 5 mins. Transfer to a plate to rest for 2 mins.
    5. Divide the melitzanosalata between four plates. Top with barramundi, cherry tomatoes, and olives. Scatter walnut and parsley leaves. Serve.
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