Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Crispy barramundi with tahini sauce and watercress-pomegranate salad.  From the cookbook -  Gluten-Free Mediterranean

Tahini with fish is a common pairing in Middle Eastern countries. The creaminess of tahini is a much healthier – and, in my opinion, much tastier – alternative to butter, and it works brilliantly. Crispy pan-seared barramundi with its flaky, delicate flesh is the perfect partner to tahini’s creaminess and is super quick to prepare. Sumac-kissed watercress accompanied by antioxidant-rich pomegranate seeds adds freshness and vibrancy to a clean and healthy express dinner.

INGREDIENTS

4 x 180g barramundi fillets, bones removed

3 tbsp extra virgin olive oil

2 tsp sea salt flakes

pinch of freshly ground black pepper

Tahini sauce

3 tbsp tahini

3 tbsp freshly squeezed lemon juice

1 garlic clove, crushed

1 tsp honey

pinch of sea salt flakes and freshly ground black pepper

Watercress-pomegranate salad

1 bunch of watercress sprigs

Handful of flat-leaf parsley leaves, roughly chopped

2 tbsp pomegranate seeds

2 tbsp extra virgin olive oil

1 tsp sumac

1 tbsp freshly squeezed lemon juice

METHOD

Whisk the tahini sauce ingredients in a bowl. Slowly drizzle in a little cold water while whisking to create a thick, smooth puree. Set aside.

Thoroughly pat the skin on the fish to remove any moisture (dry skin equals crispy fish). Drizzle 2 tablespoons of the olive oil over both sides of the fish and season with the salt and pepper. Massage the seasoning all over the fish.

Heat the remaining oil in a large frying pan over medium-high heat. Place the fish, skin-side down, in the pan and use a spatula to press down on it for 20 seconds (this creates strong contact between the skin and the hot pan and prevents the fish from curling up). Cook for 4-5 minutes until crispy. Flip the fish over and cook for another 2 minutes. Transfer the fish to a plate and rest in a warm place for a few minutes.

Meanwhile, to make the watercress-pomegranate salad, combine the watercress, parsley and pomegranate seeds in a bowl. Whisk together the olive oil, sumac, lemon juice and a pinch of salt and pepper to make a dressing. Drizzle the dressing over the salad and toss to combine.

To serve, divide the tahini sauce and salad among serving plates and place the fish on top.

Serves 4

Luke Grant is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up Crispy barramundi with tahini sauce and watercress-pomegranate salad.  From the cookbook -  Gluten-Free Mediterranean
Tahini with fish is a common pairing in Middle Eastern countries. The creaminess of tahini is a much healthier – and, in my opinion, much tastier – alternative to butter, and it works brilliantly. Crispy pan-seared barramundi with its flaky, delicate flesh is the perfect partner to tahini’s creaminess and is super quick to prepare. Sumac-kissed watercress accompanied by antioxidant-rich pomegranate seeds adds freshness and vibrancy to a clean and healthy express dinner.
INGREDIENTS
4 x 180g barramundi fillets, bones removed
3 tbsp extra virgin olive oil
2 tsp sea salt flakes
pinch of freshly ground black pepper
Tahini sauce
3 tbsp tahini
3 tbsp freshly squeezed lemon juice
1 garlic clove, crushed
1 tsp honey
pinch of sea salt flakes and freshly ground black pepper
Watercress-pomegranate salad
1 bunch of watercress sprigs
Handful of flat-leaf parsley leaves, roughly chopped
2 tbsp pomegranate seeds
2 tbsp extra virgin olive oil
1 tsp sumac
1 tbsp freshly squeezed lemon juice
METHOD
Whisk the tahini sauce ingredients in a bowl. Slowly drizzle in a little cold water while whisking to create a thick, smooth puree. Set aside.
Thoroughly pat the skin on the fish to remove any moisture (dry skin equals crispy fish). Drizzle 2 tablespoons of the olive oil over both sides of the fish and season with the salt and pepper. Massage the seasoning all over the fish.
Heat the remaining oil in a large frying pan over medium-high heat. Place the fish, skin-side down, in the pan and use a spatula to press down on it for 20 seconds (this creates strong contact between the skin and the hot pan and prevents the fish from curling up). Cook for 4-5 minutes until crispy. Flip the fish over and cook for another 2 minutes. Transfer the fish to a plate and rest in a warm place for a few minutes.
Meanwhile, to make the watercress-pomegranate salad, combine the watercress, parsley and pomegranate seeds in a bowl. Whisk together the olive oil, sumac, lemon juice and a pinch of salt and pepper to make a dressing. Drizzle the dressing over the salad and toss to combine.
To serve, divide the tahini sauce and salad among serving plates and place the fish on top.
Serves 4

Join Mike Jeffreys from midnight to 5.30am Mondays, and Phil O'Neil from midnight to 5.30am Tuesday to Friday.

Join Mike Jeffreys from midnight to 5.30am Mondays, and Phil O'Neil from midnight to 5.30am Tuesday to Friday.

Advertisement