Sumac Barramundi with Tabbouleh

August 13, 2013
by hellofreshau Uncategorized @au

    This fish recipe has a sumac twist that will set your taste buds dancing instantly.

    Sumac barramundi with quinoa tabbouleh

    Ingredients for two people

     

    3 tbsolive oil
    2 tspsumac
    1lemon, zested & juiced
    2 filletsbarramundi
    1/2 cupcouscous
    1 large handfulparsley, finely chopped
    2tomatoes, diced
    1 handfulmint, finely chopped
    1red onion, finely diced
    1garlic clove, peeled & crushed

    Hellofresh recipe

    For the barramundi

    Preheat the oven to 180C. Place half of the olive oil in a small bowl along with the sumac, lemon zest, and some salt and pepper, then whisk to combine. Season the barramundi on both sides then rub the marinade into the fillets and leave aside to marinate while you make the couscous.

    For the tabbouleh

    Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so e.g. 2 cups of water for 1 cup of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap and leave to sit for 5 minutes. Remove the cling wrap and then fluff the couscous with a fork.

    Add the parsley, cherry tomatoes, mint, the remaining olive oil, red onion, garlic, and half of the lemon juice to the couscous and toss well to combine.

    For the barramundi

    After you’ve made the tabouleh, heat a dash of oil in a pan over high heat. When the pan is nice and hot, add the barramundi skin side down and cook for 2-3 minutes, turn the barramundi over and place the pan in the oven for 6-8 minutes to finish the cooking process.

    To serve

    Serve you sumac infused barramundi with a generous side of the tabobuleh and the remaining lemon juice.

    To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

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