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

  1. 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.
  2. 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. 
  3. 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.
  4. Combine the cucumber, herbs and spring onion in a bowl, add remaining lemon juice and remaining oil, season to taste and toss to combine.
  5. 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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