Dukkah Crusted Barramundi

Serves 2
Time 20 minutes

Ingredients

2 x 250g barramundi fillets, skin on 

Lemon & herb dukkah with almonds

Salt & pepper

Extra virgin olive oil

 

Sauce 

80g butter 

1 tsp lemon & herb dukkah with almond

¼ cup white wine 

1 bunch chives, finely sliced 

½ lemon, juice 

 

To serve

2 stems parsley

Lemon wedge 

Method

Sprinkle a generous pinch of dukkah on both sides of the barramundi. Season with a pinch of salt on both sides. 

Add olive oil to a hot pan over medium-low heat. Add the barramundi to the pan skin side down, use a spoon or tongs to press the skin against the pan for 30 seconds, this will help to make sure the skin goes crispy. Cook for 2-3 minutes, flip and cook for 1-2 minutes on the other side. 

Remove the barramundi from the pan and add white wine and 1 tsp of dukkah with the juice of half a lemon and the butter. Stir around for a minute or so over low heat until the butter melts. Add the chives and stir through. 

Serve the barramundi with fresh herbs and sauce.