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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

    •    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

Tomato Salsa:

    •    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


  1. Preheat oven to 180°C. Line a baking tray with baking paper.

  2. 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.

  3. 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.

  4. Transfer to a food processor and whiz until smooth. Set aside and keep warm.

  5. 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.

  6. Transfer to the tray and roast, crust-side up, for 20 minutes or until flesh flakes easily and crust is crisp.

  7. Meanwhile, for the salsa, combine all ingredients in a bowl. Season.

  8. To serve, divide puree among plates and top with fish, salsa and samphire.

This great family recipe is thanks to delicious Recipes at


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