Let's cook together an easy barramundi recipe

INGREDIENTS
- 4 Barramundi portions
- Olive oil
- Lemon, cut into wedges
Spice rub
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- 1 teaspoon salt
Salad
- 300 grams green beans
- 1 small can of baby beetroots, cut into quarters
- 250 grams cherry tomatoes, cut in half
- 1 small red onion, finely sliced
- 3 tablespoons pine nuts, toasted
- 2 tablespoons vinegar or lemon juice
- 3 tablespoons olive oil
RECIPE
- Trim beans and par-boil for 1 minute, rinse under cold water to cool, and then drain.
- Combine beans, baby beetroot, tomatoes, onion, pine nuts, vinegar and oil in a bowl. Toss gently and set aside.
- Combine cumin, coriander, paprika, turmeric and salt in a bowl, and coat fish.
- Pan fry Barramundi fillets in olive oil on a medium high heat for 2-3 minutes each side, until just cooked.
- Serve the fish fillets with salad and a wedge of lemon
Barramundi is farmed sustainably in Queensland and is Australia's most popular and versatile fish. Order online Barramundi fillets and get delivered to you in Sydney.
This is a recipe from Master Fish Merchants' Association of Australia