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Crispy lemon fish with pea hommus

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Peanut free
  • Soy free
  • No added sugar
  • Wheat free
  • Shellfish free
  • Healthier living
  • High in dietary fibre
  • High in protein

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.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes
Crispy lemon fish with pea hommus and salad leaves


  • 500g frozen peas
  • 200g hommus
  • 1/4 cup finely chopped mint
  • 1/3 cup (60g) rice flour
  • 1 lemon, rind finely grated
  • 4 Coles Coles Australian Barramundi Portions Skin On or firm white fish fillets
  • 2 tbs olive oil
  • Coles Australian 4 Leaf Salad, to serve

Nutritional information

Per Serve: Energy: 2232kJ/534 Cals (26%), Protein: 36g (72%), Fat: 32g (46%), Sat fat: 5g (21%), Carb: 27g (9%), Sugar: 5g (6%), Fibre: 10g (33%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Divide the pea hommus, fish and salad leaves among serving plates.