Chia-Crusted Barramundi with Chickpea Puree
I want to share with you how I prepared my barramundi dinner dish. This recipe i used chia seeds. I wanted to see how versatile they could be, so i used them for a crusty coating on a fillet of barramundi.
• Prep time: 15 minutes
• Cook time: 30 minutes
• Yield: Serves 4
• 2 garlic cloves, sliced
• 400ml vegetable stock
• 1 onion, finely chopped
• 1/2 cup (100g) black chia seeds
• 200g cauliflower florets, chopped
• 1 tbsp olive oil, plus extra to brush
• 400g can chickpeas, rinsed, drained
• 1/3 cup (80g) macadamias, chopped
• 4 x 200g skinless barramundi fillets, pin-boned
• 100g samphire (from selected grocers) or thin green beans, blanche
• 1 small red chilli, finely chopped
• 2 spring onions, finely chopped
• 1/4 cup flat-leaf parsley leaves
• 250g heirloom cherry tomatoes, halved
• Finely grated zest & juice of 1 lime
• 1 tbsp olive oil
- Preheat oven to 180°C. Line a baking tray with baking paper.
- To make the chickpea puree, heat olive oil in a saucepan over medium heat. Add the onion, garlic and a pinch of salt. Cook, stirring, for 4 minutes or until soft.
- Add the chickpeas and cauliflower and cook, stirring, for a further 3 minutes or until slightly golden. Add the stock, bring to the boil, then reduce heat to low and simmer for 15 minutes or until chickpeas are soft.
- Transfer to a food processor and whiz until smooth. Set aside and keep warm.
- Combine chia seeds and nuts in a shallow bowl. Brush barramundi with oil and season. Press each fish fillet into crumb mixture to coat on one side.
- Transfer to the tray and roast, crust-side up, for 20 minutes or until flesh flakes easily and crust is crisp.
- Meanwhile, for the salsa, combine all ingredients in a bowl. Season.
- To serve, divide puree among plates and top with fish, salsa and samphire.
This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/chia-crusted-barramundi-chickpea-puree/szAyx7BC