Pan-seared fish fillet served with roasted cauliflower, chickpeas, fresh herbs, chili slices, and lemon wedges on a plate.

Middle Eastern Humpty Doo Barramundi with Roasted Cauliflower

Take your tastebuds on a journey with this mouth-watering Mid-East inspired dish.



Line icon of a plate, napkin, fork, knife, and spoon arranged for a place setting.
 4 serves
A line drawing of a hand holding a spoon or whisk, stirring the contents of a bowl.
10 mins
A frying pan sitting on a lit gas stove, with steam rising from it.
45 mins
A black and white line drawing of two connected semicircles, resembling the top of a cloud.
MEDIUM

Ingredients 

4 130g fillets Humpty Doo Barramundi, skin on
1 medium cauliflower
1 tbsp olive oil
1 tsp chilli flakes
1 tsp sumac
2 tins of chickpeas, drained and washed
2 tsp tahini
3 tbsp natural yogurt
1 tbsp lemon
250g green beans

Instructions
  1. Preheat oven to 200°C. Cut the head of one medium cauliflower into small florets. Place in a large bowl with 1 tbsp olive oil, 1 tsp chilli flakes and 1  tsp sumac. Toss to coat cauliflower. Place in a large ovenproof tray, cover with foil and roast for 20 mins. Remove foil, add 2 tins of drained, washed chickpeas and roast for another 15 mins.
  2. Meanwhile place 2 tsp tahini, 3 tbsp natural yoghurt, 1 tbsp olive oil and 1 tbsp lemon in a small bowl and stir until combined. Blanche green beans in boiling water for 2 mins.  
  3. Divide cauliflower, chickpeas and green beans between 4 plates, drizzle with yoghurt tahini dressing. 
  4. Pat dry barramundi fillets and season. Heat a large frying pan at medium high heat. Drizzle olive oil. Once oil is hot place barramundi in pan skin side down, pressing with a spatula, for 1 minute. Cook for a further 6 mins until skin is golden brown. Turn and cook for 5 mins until cooked through. 
  5. Place barramundi on plates. Sprinkle with parsley and mint leaves, sliced red chilli, and chopped pistachio nuts. Serve with lemon wedges.
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