Carb-Conscious Crispy Barramundi

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs capsicum
• 1clove garlic
• 100g kale
• 2pcs barramundi fillets
• 130g natural yoghurt
• 5g ground sumac
• 5g cumin and coriander spice blend
• 5g toasted sesame seeds
• 15ml olive oil
• 3ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Halve the carrot lengthwise and thinly slice on an angle. Thinly slice the capsicum. Crush or finely chop the garlic. Discard the tough stems from the kale and thinly slice the leaves. Pat the fish dry with paper towel, rub with 2 tsp olive oil and season with salt and pepper.
2. Step 2 — Make yoghurt dressing
   Put the yoghurt, ½ tsp sumac, ½ tsp cumin and coriander spice blend and 3 tsp water in a bowl and stir to combine. Taste, then season with salt and pepper.
3. Step 3 — Cook vegetables
   Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the carrot, capsicum, garlic, 1 tsp cumin and coriander spice blend* and ¼ tsp sumac*, stirring regularly, for 4-5 mins until softened.
4. Step 4 — Cook kale
   Add the kale to the vegetables and cook, stirring occasionally, for a further 5-6 mins until the vegetables are tender. Stir in ½ tsp red wine vinegar. Taste, then season with salt and pepper.
5. Step 5 — Toast sesame seeds
   While the vegetables are cooking, put the sesame seeds in a cold small frypan over medium heat. Toast, tossing, for 1-2 mins until evenly golden. Remove from the pan.
6. Step 6 — Cook fish and serve
   Heat the same pan over medium-high heat until hot. Cook the fish, skin-side down, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until cooked through (cooking times may vary depending on thickness of fillets). Divide the vegetables and fish among plates. Drizzle with the yoghurt dressing and scatter with the sesame seeds to serve.

Allergens

Sulphites, Fish, Milk, Sesame