Golden pan-fried barra sits atop a lemony cauliflower couscous with pops of refreshing pomegranate and mint.
Pan Fried Barramundi with Cauliflower Couscous
Ingredients
- ½ cup each slivered almond and pepita seeds
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ cauliflower, cut into florets and stalk roughly chopped
- 1 brown onion, cut into thick wedges
- 1 punnet cherry tomatoes
- 1 tbsp Ras el Hanout, spice mix
- 2 tbsp olive oil
- Salt
- 2 tbsp olive oil
- 4 portions Australian farmed barramundi fillet, skin on
- 2 cups couscous
- 2 cups vegetable stock or water
- 1 pomegranate, seeds tapped out
- ½ cup each flat parsley, mint, coriander, roughly chopped
- 1 lemon
Method
- Preheat the oven to 150 degrees Celsius.
- Combine the almonds, pepitas, olive oil and paprika in a bowl then scatter onto a lined baking tray and roast for 10 minutes, until lightly toasted. Set aside in a bowl and increase the oven to 200-degrees Celsius.
- In a mixing bowl combine the cauliflower, onion, cherry tomatoes, ras el hanout and olive oil. Season with a little salt then evenly distribute over the baking tray and roast for 12 minutes. Until the cauliflower and onions are caramelised and the tomatoes have burst.
- Preheat a large non-stick frying pan over a high heat.
- Dry the skin of the barramundi well with paper towel then season both sided with salt and pepper.
- Add the olive oil and barramundi, skin side down, to the pan and give the pan a gently shake back and forth for 10 seconds then using the back of a spatula, press the barramundi down flat for about 15 seconds. Turn the heat down slightly and cover the pan with a lid, this allows the flesh to steam and the skin to really crisp up.
- Cook for another 3-4 minutes like this, checking often and adjusting the heat if needed. You want the fish to be frying but not burning. After 4 minutes. Turn the pan off, remove the lid and flip the fish and let sit in the pan for another 1-2 minutes to finish cooking. Check the fish is just cooked then serve with the couscous and lemon.
- While the fish is cooking, place the couscous into a bowl and boil the vegetable stock.
- Pour the stock over the couscous then cover with a plate and allow the couscous to steam and absorb the liquid for 5 minutes. Stir and fluff up the couscous.
- Add the roast vegetables, half the spiced almonds and pepita seeds, herbs and pomegranate to the couscous and mix through.
