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.

4

20m

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

Dairy-free
Egg-free
Gluten-free
Lactose-free
Peanut-free
Soy-free
No added sugar
Wheat-free
Yeast-free

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.