Crispy Skin Humpty Doo Barramundi with Melitzanosalata

4 serves

15 mins

1 hr 30 mins

MEDIUM

3 large eggplants

1/2 red onion, finely chopped

3 garlic cloves, crushed

4 tbsp olive oil

1 ½ lemons, juiced and zested

1/2 teaspoon chilli flakes

1/2 teaspoon ground cumin

1 bunch parsley, finely chopped, plus extra leaves to serve

4 Humpty Doo Barramundi fillet portions

1 punnet cherry tomatoes, halved

1 cup kalamata olives, stones removed

1 cup walnuts, lightly toasted

To make melitzanosalata

Preheat oven to 200°C. Place eggplant on a tray lined with baking paper. Prick with a fork 3-4 times. Cook in oven for 1 hour 15 mins. Remove from oven and allow to cool.
Peel and discard eggplant skin, mashing the flesh with a fork. Place in a large bowl and season with salt and black pepper. Add onion, garlic, 2 tbsp olive oil, lemon juice and zest, chilli flakes, cumin,and parsley. Stir to combine.
Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh.
Place barramundi, skin-side down in the heated pan and cook for 7 mins, turn and cook for another 5 mins. Transfer to a plate to rest for 2 mins.
Divide the melitzanosalata between four plates. Top with barramundi, cherry tomatoes, and olives. Scatter walnut and parsley leaves. Serve.