Sumac-Spiced Barramundi with Quinoa Tabouli

Cook quinoa in a small saucepan of boiling water for 20 minutes or until cooked. Drain well, and set aside to cool. While the quinoa is cooking, continue with step 2.

Finely zest lemon. Crush garlic. Place lemon zest, garlic, ½ the sumac, 10ml (2 teaspoons) oil and barramundi in a bowl and toss to combine. Set aside.

To make dressing, juice ½ the lemon. Place lemon juice, remaining sumac, 40ml (2 tablespoons) oil, salt and pepper in a bowl and whisk to combine.

Chop cucumber. Halve cherry tomatoes. Thinly slice spring onion. Pick mint leaves from stems. Place cucumber, tomato, spring onion, mint and quinoa in a large bowl and toss to combine.

Heat remaining oil in a medium frying pan over medium-high heat. Season fish, place skin-side down in frypan and cook for 5 minutes or until crisp. Turn and cook for a further 3–4 minutes or until just cooked through.

Meanwhile, cut remaining lemon into wedges. Add salad dressing to quinoa salad, season with salt and pepper, and toss to combine. Divide salad between plates, top with fish and serve with lemon wedges.