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Collection: Seafood
Recipe By: MKR
Chermoula Barramundi With Lentils And Potatoes
Ingredients
- 4 x 200g skinless barramundi fillets
- 8 kipfler potatoes, thickly sliced
- 1 green spring onion, thinly sliced
- Pomegranate seeds and micro herbs, to garnish
- CHERMOULA
- 1 small red onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- ½ bunch coriander leaves & stalks, coarsely chopped
- ½ bunch flat leaf parsley leaves & stalks, coarsely chopped
- ½ tsp sea salt
- 2 tsp each ground cumin, ground coriander, chilli powder, ground turmeric
- 1 tsp sweet paprika
- 100ml extra virgin olive oil
- Juice of ½ lemon
- YOGHURT DRESSING
- 400g plain Greek yoghurt
- 1 tsp salt
- Juice of ½ lemon
- LENTIL SALAD
- 100g puy lentils, washed
- ½ eschallot, thinly sliced
- 3 tbs extra virgin olive oil
- juice of 1 large lemon
- 1 zucchini, thinly sliced or spiralized
- ½ cup flat leaf parsley leaves
- ½ cup coriander leaves
- ½ cup mint leaves
- ¼ cup chopped chives
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Directions
- To make chermoula, process all remaining ingredients, except oil and juice, to form a smooth puree. Gradually drizzle in oil until smooth and combined. Stir in juice. Set aside 3 tablespoons of the chermoula for the potatoes.
- Place remaining chermoula in a large bowl. Add fish and toss to coat. Refrigerate, covered, until required.
- To make yoghurt dressing, whisk all ingredients until combined. Set aside.
- To make lentil salad, cook lentils in a large saucepan of boiling unsalted water until tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl and stir in eschallot. Season well. Whisk oil and juice to combine and stir into lentils and eschallot.
- Place potatoes in large saucepan of cold salted water. Bring to a gentle boil. Boil until just tender. Drain and allow steam to evaporate.
- Place the reserved chermoula in a large deep frying pan over medium heat. Add potatoes and cook, tossing to coat. Add green spring onion and cook, stirring occasionally, until potatoes are lightly browned.
- Preheat oven to 180C. Line an oven tray with baking paper.
- Arrange fish on prepared tray. Bake for about 25-30 minutes or until just cooked through.
- To finish making lentil salad, add zucchini and herbs to lentil mixture. Season.
- Arrange potatoes on serving plates and top with chermoula spiced barramundi, lentil salad and yoghurt dressing. Garnish with pomegranate seeds and micro herbs.
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