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

  1. Preheat oven to 180 degrees Celsius
  2. 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)
  3. Roast for 30 -40 minutes or until golden and crisp. Allow cooling
  4. Cut up the carrots lengthways and place on a separate tray. Drizzle with olive oil, salt, pepper, feta, garlic and dukkah
  5. Place in the oven
  6. 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
  7. 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
  8. 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)
  9. Once ready, serve and enjoy! A squeeze of lemon works well too

 

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