Crispy lemon fish with pea hommus
Whip up a tasty, no-fuss meal with this crispy-skinned lemon barramundi. It’s paired with a pea hommus, making the perfect weeknight dinner.
Serves
4
Prep
20m
Cooking
10m
Ingredients
- 500g frozen peas
- 200g hommus
- 1/4 cup finely chopped mint
- 1/3 cup (60g) rice flour
- 1 lemon, rind finely grated
- 4 Coles Australian Ocean Barramundi Portions or firm white fish fillets
- 2 tbs olive oil
- Coles Australian 4 Leaf Salad, to serve
Method
STEP 1
Place the peas in a large heatproof bowl. Pour over enough boiling water to cover. Stand for 2 mins. Drain well. Return to the bowl. Add the hommus and use a stick blender to carefully blend until smooth. Stir in the mint. Season.
STEP 2
Combine the rice flour and lemon rind in a large bowl. Season. Add the fish and toss to coat. Heat the oil in a large non-stick frying pan over high heat. Cook the fish for 3-4 mins each side or until golden and just cooked through.
STEP 3
Divide the pea hommus, fish and salad leaves among serving plates.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
