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Sumac-Spiced Barramundi with Quinoa Salad

Experience this crowd-pleasing main that will entertain your family and friends all summer long.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


    •    2 tsps sumac
    •    Juice of 1/2 lemon
    •    1 avocado, chopped
    •    1 tbsp ground cumin
    •    2 garlic cloves, chopped
    •    2 tbsps extra virgin olive oil
    •    2 tbsps tahini (sesame paste)

Quinoa Salad:

    •    2 tbsps olive oil
    •    2 tbsps lemon juice
    •    30g unsalted butter
    •    1 cup (190g) quinoa
    •    Seeds of 1 pomegranate
    •    2 tbsps chopped flat-leaf parsley
    •    2 tbsps olive oil, plus extra to drizzle
    •    1 cup (120g) pitted green olives, sliced
    •    1 Lebanese cucumber, cut into matchsticks
    •    4 x 180g barramundi fillets with skin on, pin-boned


  1. For the salad, cook quinoa according to packet instructions. Drain and cool completely. Whisk together lemon juice and oil, then season. Toss cooled quinoa in a bowl with dressing and remaining ingredients. Set aside.
  2. Place avocado, lemon juice, extra virgin oil, garlic, tahini, cumin and 1 teaspoon sumac in a food processor and whiz until smooth. Set aside.
  3. Season the barramundi with sea salt and freshly ground black pepper, then sprinkle with remaining sumac. Heat olive oil in a frypan over medium heat. In 2 batches, cook fish, skin-side down, for 2 minutes or until the skin is crisp. Carefully turn the fish, then add the half butter. Cook the fish, basting with melted butter, for a further 2-3 minutes until cooked through. Keep warm while you repeat with remaining fish and butter.
  4. To serve, spread a dollop of avocado puree on serving plates, then top with a barramundi fillet and a spoonful of the quinoa salad. Drizzle with a little olive oil, then serve.

This great family recipe is thanks to delicious Recipes at


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