Lebanese Tarator Barramundi & Herby Nut Topping
with Roast Sweet Potatoes & Green Salad
- Walnut
- Sesame
- Milk
- Fish
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Gluten
- Walnut
- Wheat
- Molluscs
- Crustaceans
Give your seafood routine a texturally spectacular upgrade with perfectly seared barramundi, drizzled in a creamy, Lebanese-inspired tarator sauce and crowned with a crunchy herby nut topping. Roast sweet potatoes are on standby to soak up all that rich, saucy goodness, while a crisp green salad cuts through the decadence beautifully.
Ingredients
2
Sweet Potato
½
Red Onion
1 packet
Coriander
1
Garlic
1
Lemon
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1
Greek-Style Yoghurt
(Contains: Milk)
280 g
Barramundi
(Contains: Fish May be present: Molluscs, Crustaceans)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato into bite-sized chunks.
• Place on a lined oven tray. Drizzle with olive oil,
season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• Meanwhile, finely chop red onion (see ingredients),
coriander and garlic.
• Roughly chop walnuts.
• Slice lemon into wedges.
• Crush sesame seeds and garlic with a mortar and
pestle.
• Transfer crushed sesame seeds and garlic to
a small bowl, then add Greek-style yoghurt, a
squeeze of lemon juice and a drizzle of olive oil.
Season with salt and pepper and set aside.
TIP: If you don’t have a pestle and mortar, you can
combine ingredients in a food processor.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 4-5 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
TIP: White fish is cooked through when the centre turns from translucent to white.
• In a second small bowl, combine onion, coriander,
walnuts, a drizzle of olive oil and generous squeeze
of lemon juice. Season to taste.
• In a medium bowl, combine mixed salad leaves,
a drizzle of olive oil and a good squeeze of lemon
juice. Season to taste.
• Divide barramundi, roast sweet potatoes and green
salad between plates. Top barramundi with tarator
sauce and herby topping.
• Serve with any remaining lemon wedges. Enjoy!
