Fish Fillets with Roasted Cauliflower Tabouli

Fish Fillets with Roasted Cauliflower Tabouli

Prep
20
Cooking time
25
Serves
4

Method

  1. To make the dressing, combine all ingredients in a small bowl. Set aside in the fridge.
  2. Combine 2 Tbsp of the 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 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 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.

Ingredients Chevron Icon

Main

5 Tbsp Cobram Estate Robust Extra Virgin Olive Oil, plus extra 2 Tbsp

2 Tbsp lemon juice

1 Tbsp coriander seeds

1 Tbsp cumin seeds

Sea-salt flakes and freshly ground black pepper, to season

4 x 200g boneless barramundi fillets, skin on

1 small cauliflower, stalk removed, florets finely chopped

2 tsp ground cumin

1 bunch mint leaves, finely chopped, plus extra leaves to serve

1 bunch flat leaf parsley leaves, finely chopped, plus extra leaves to serve

finely grated zest and juice of 1 lemon

250g cherry tomatoes, sliced

100g smoked almonds, roughly chopped

Seeds of 1 pomegranate

Lemon wedges, to serve

Dressing

3 Tbsp Cobram Estate Light Extra Virgin Olive Oil

Juice of ½ lemon

100g natural yoghurt

Sea-salt flakes and freshly ground black pepper, to season