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30 Minutes

Sumac-Spiced Barramundi with Quinoa Tabouli

  • Easy
  • Fast
  • Healthy
  • Native Australian

Fresh and zesty with the pleasant tang of sumac, this pan-fried barramundi references the flavours of the Middle East and is a light touch for busy weeknights. Served with a minty quinoa tabouli, it’s a protein-rich dish full of nourishing goodness.




Cook Quinoa

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.



Marinate Fish

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.



Make Salad Dressing

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.



Make Salad

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.



Cook Fish

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.



Plate Up

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.

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