Golden Spiced Aussie Barramundi and Skordalia

Nutrition per serve

Ingredients

• 2pcs potato
• 1clove garlic
• 1pcs spring onion
• 1pcs lemon
• 1pcs Lebanese cucumber
• 1pcs tomato
• 20g slivered almonds
• 10g Turkish seasoning
• 300g Australian barramundi fillets
• 50g baby spinach leaves
• 10ml olive oil
• 20g butter
• 15ml milk
• 10ml extra virgin olive oil
• 3ml sugar
• 3ml dijon mustard

Method

1. Step 1 — Cook potatoes
   Peel the potatoes and cut into 2cm chunks. Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10 mins or until tender. Drain and reserve the pan.
2. Step 2 — Prep ingredients
   While the potato is cooking, crush or finely chop the garlic. Thinly slice the spring onion. Juice half the lemon, then cut the remaining half into wedges. Coarsely chop the cucumber. Cut the tomato into wedges.
3. Step 3 — Toast almonds
   Put the almonds in a cold medium frypan over medium heat (starting with a cold pan ensures the nuts toast evenly and prevents them burning). Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan and cool slightly. Reserve the pan.
4. Step 4 — Season and cook fish
   AUSSIE BARRAMUNDI OPTION Combine Turkish seasoning and 2 tsp olive oil in a large bowl. Pat the fish dry with paper towel, add to the seasoned oil and turn to coat. Heat the reserved frypan 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 (see cooking tip). Remove from the pan.
5. Step 5 — Make skordalia
   Meanwhile, melt 20g butter in the reserved saucepan over medium heat. Cook the garlic and half the spring onion, stirring, for 30 secs or until fragrant. Add the potato, stir to coat with the butter mixture, then remove from the heat. Mash the potato until smooth. Add 2 tsp lemon juice, 1 tbs milk and season with salt and pepper, then stir until combined.
6. Step 6 — Make salad and serve
   Combine 2 tsp lemon juice, 2 tsp extra virgin olive oil, ½ tsp sugar and ½ tsp dijon mustard in a large bowl and season with salt and pepper. Add the spinach, cucumber and tomato, then toss to combine. Divide the skordalia, fish and salad among plates. Scatter over the almonds and remaining spring onion and serve with the lemon wedges.

Allergens

Milk, Sulphites, Almond, Fish