Sumac Marinated Cone Bay Barramundi with Hummus & Fig
Ingredients
4 x 180gm Angelakis Cone Bay Barramundi Fillets
1 tbls Sumac
2 tbls Olive Oil
Sea Salt
6 Figs
2 Cups mixed lettuce leaves
Roasted Yellow Chick Peas
Extra Virgin Olive Oil
1 (400 gm) can chick peas, drained
(reserve 1/4. cup of the brine)
2 Cloves Garlic
1 Lemon, juiced
3 tbls Tahini
3 tbls Olive Oil
Sea Salt & Black Pepper
Method
Place the Sumac, olive oil & sea salt in a bowl and whisk together, toss the Barramundi fillets in the sumac mixture and allow to marinate for half an hour in the fridge.
To prepare the hummus, in a food processor place the chick peas, garlic, tahini & lemon juice, process, then add the . cup of brine and process again. With the motor running drizzle in the olive oil in a steady stream until combined and the hummus is smooth. Taste and season with sea salt & pepper.
To cook the Barramundi, heat a heavy based, non stick fry pan over medium heat, add the olive oil, cook the fillets on one side for 3-4 minutes, turn over carefully and cook for a further 2-3 minutes.
Prepare the salad by cutting the figs into quarters and toss through the mixed leaves, drizzle with olive oil.
Serve the barramundi fillets with some of the hummus on the plate, sprinkle with the roasted chick peas and serve with the fig salad.
Cook’s Tip
Sumac is a Middle Eastern spice with a tangy lemon flavour, it is available in grocers specialising in Middle Eastern cuisine, roasted chick peas & tahini will also be available in speciality grocers.