Fish
Sumac-Spiced Barramundi with Quinoa Tabouli
Fresh and zesty with the pleasant tang of sumac, this pan-fried barramundi is a light touch for busy weeknights. Served with a minty quinoa salad, it’s a protein-rich dish full of nourishing goodness.
Fish
Fresh and zesty with the pleasant tang of sumac, this pan-fried barramundi is a light touch for busy weeknights. Served with a minty quinoa salad, it’s a protein-rich dish full of nourishing goodness.
Finely zest lemon. Crush garlic. Place lemon zest, garlic, ½ the sumac, 20ml (1 tablespoon) oil and barramundi in a bowl and toss to combine. Set aside.
Cook quinoa in a small saucepan of boiling water for 20 minutes or until cooked. Drain well, and set aside to cool.
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 onions. 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.
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.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami