Recipe Ideas
Crusted Barramundi with Dukkah Roasted Carrots by @scoopitup
Serves: 2
Cooking Time: 30 Minutes
So simple yet so delicious. @scoopitup has spruced up the humble protein and veg by packing it full of wholesome flavour.
Product: Lemon & Herb Dukkah
2 pieces barramundi fillet or fish of choice
1/2 can roasted chickpeas
1/2 cup almond meal
salt, pepper, chilli, cumin
1 tbsp fresh basil
3 carrots cut lengthways into chips
3 tbsp olive oil
4 garlic cloves
3 tbsp feta
2 tbsp dukkah
- Preheat oven to 180 degrees Celsius
- If you haven’t already, place chickpeas on a tray with some olive oil, salt, pepper and your favourite spices ( I like paprika and cayenne pepper)
- Roast for 30 -40 minutes or until golden and crisp. Allow cooling
- Cut up the carrots lengthways and place on a separate tray. Drizzle with olive oil, salt, pepper, feta, garlic and dukkah
- Place in the oven
- In a blender add 1 tbsp olive oil, salt, pepper, chilli, basil, cumin, chickpeas and almond meal and blend roughly for a few seconds, being careful not to make it too fine
- Lay your fillets on a tray and drizzle with 1 tbsp olive oil so the crust has something to hold onto. Use your hands or a spoon to place a thick amount to cover the whole fish surface
- Place in the oven for about 20 minutes ( the carrots may take a bit longer but the fish should be golden on top and soft through the middle)
- Once ready, serve and enjoy! A squeeze of lemon works well too