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Pan Fried Barramundi with Cauliflower Couscous

BY CHEF TOM WALTON

Servings

4

Prep Time:

10 minutes

Cook time:

25 minutes

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

Step 1

Preheat the oven to 150 degrees Celsius.

Step 2

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.

Step 3

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.

Step 4

Preheat a large non-stick frying pan over a high heat.

Step 5

Dry the skin of the barramundi well with paper towel then season both sided with salt and pepper.

Step 6

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.

Step 7

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.

Step 8

While the fish is cooking, place the couscous into a bowl and boil the vegetable stock.

Step 9

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.

Step 10

Add the roast vegetables, half the spiced almonds and pepita seeds, herbs and pomegranate to the couscous and mix through.