Ingredients
Serves 66 x 150g fresh barramundi fillets (skin on)
50mls Luke Mangan extra virgin olive oil
30gr Luke Mangan Dukkah
Garnish:
30gr (2 tbsp) pine nuts
1 large zucchini (finely julienne into strips) or grated
30gr (2 tbsp) currants, marinated in a little port
6-8 large fresh basil leaves, finely sliced
1 punnet cherry tomatoes
Method
For the barramundi:
Preheat oven to 180°C.
Spread the Dukkah on a plate, and coat the fresh fillets in the Dukkah by pressing them into the spice
Pan-fry barramundi in a little olive oil until lightly browned on both sides, then put in pre-heated oven for 5-7 minutes.
For the zucchini:
Once the Barramundi is just cooked, remove from pan. Using the same pan, add the pine nuts and sauté till browned, add the zucchini, halved Cherry tomatoes and the currants and stir over the heat till the zucchini is cooked. Lastly throw in the basil and toss.
To Serve:
Place a fillet of the barramundi on serving plates, top each fillet with a generous serving of the roasted zucchini, tomato & currants. Drizzle with some of the oil from the pan and serve with lemon or lime