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
- 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.
- 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.
- 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.
- Combine the cucumber, herbs and spring onion in a bowl, add remaining lemon juice and remaining oil, season to taste and toss to combine.
- 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.