Method

1. To make the dressing, combine all ingredients in a small bowl. Set aside in the fridge.
2. Combine 2 Tbsp of the Cobram Estate Classic Extra Virgin Olive Oil with lemon juice, coriander and cumin seeds in a large bowl. Season. Add barramundi fillets and toss to coat. Set aside to marinate for 15 minutes.
3. Put cauliflower in the bowl of a food processor and process until mixture resembles couscous.
4. Heat remaining 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil in a large non-stick frying pan over medium heat. Add cauliflower and ground cumin and cook, stirring for 15 minutes or until cauliflower is light golden and tender.
5. To cooled cauliflower, add mint, parsley, lemon zest and juice, cherry tomatoes, almonds and pomegranate seeds to cauliflower mixture and toss to combine. Season and set aside whilst cooking the barramundi.
6. Heat extra 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil in a large non-stick frying pan over high heat and cook barramundi skin side down first for 2 minutes until skin is crispy. Turn fish over, reduce heat to medium and cook for a further 4-5 minutes or until fish is cooked through. Serve barramundi with cauliflower tabouli, dressing, lemon wedges and extra mint leaves and parsley leaves.