- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Shellfish free
- Soy free
- 3 serves veg or fruit
Delight in the perfect harmony of a crispy crumbed barramundi, served with golden chips and a tantalising tahini-herb dressing.
- Serves4
- Cook time1 hour 15 minutes
- Prep time20 minutes
Ingredients
- 4 Crème Gold potatoes (about 800g), washed, cut into 3cm wedges
- 3 1/2 tsp salt, divided
- 6 garlic cloves, crushed
- 2 tbs lemon juice
- 2 tbs extra virgin olive oil
- Watercress, to serve
- Finely chopped chives, to serve
- Dill sprigs, to serve
- Lemon wedges, to serve
Tahini-herb dressing
- 2/3 cup (160ml) buttermilk
- 1/4 cup (70g) tahini
- 1 lemon, rind finely grated, juiced
- 2 tbs finely chopped chives
- 2 tbs finely chopped dill
- 2 garlic cloves, finely chopped
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
Crumbed barramundi
- 1 tbs olive oil
- 1/2 cup (35g) panko breadcrumbs
- 2 skinless barramundi fillets (about 300g each), halved crossways
Nutritional 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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place oven racks in the lower third and centre of oven. Preheat oven to 220°C (200°C fan-forced). In a large saucepan, add the potatoes and 2 tsp salt and cover with cold water. Bring to the boil over medium-high heat. Reduce heat to a simmer and cook for 5 mins or until potatoes are tender. Drain potatoes in a heatproof colander and place over the pan over low heat for 1 min to allow steam to evaporate.
Step 2
In a large heatproof bowl, toss potatoes with garlic, lemon juice, oil and remaining salt. Spread the potato mixture on a large rimmed baking tray and place on lower oven rack. Roast for 30 mins or until underside of potatoes are crisp. Turn and cook for a further 20-25 mins or until crisp and golden. Season with freshly ground black pepper.
Step 3
Meanwhile, to make the tahini-herb dressing, in a medium bowl whisk the buttermilk, tahini, lemon rind, 1 tbs lemon juice, chives, dill, garlic, salt and pepper.
Step 4
To make the crumbed barramundi, heat oil in a small non-stick frying pan over medium heat. Add breadcrumbs and cook, stirring, for 5 mins or until light golden. Line a large baking tray with baking paper. Pat the barramundi dry with paper towel. Season and place on the lined tray. Spread the top of each fillet with 3 tsp of the tahini-herb dressing and sprinkle with toasted breadcrumbs, pressing to secure.
Step 5
Bake the barramundi for 8-10 mins or until the barramundi is cooked through.
Step 6
Divide the watercress, chips and barramundi among serving plates. Sprinkle with chives and dill. Serve with lemon wedges and the remaining dressing.
Recipe tip
COOK. STORE. SAVE
Use it up: Store any leftover tahini-herb dressing in a sealed jar in the fridge for up to 3 days – it’s delicious drizzled over salads or roast veg.
Smart swap: Substitute watercress for baby spinach or rocket, or whatever salad leaves you have in the crisper.
Curtis Stone’s crumbed barra with chips and tahini-herb dressing
- Serves4
- Cook time1 hour 15 minutes
- Prep time20 minutes
Ingredients
- 4 Crème Gold potatoes (about 800g), washed, cut into 3cm wedges
- 3 1/2 tsp salt, divided
- 6 garlic cloves, crushed
- 2 tbs lemon juice
- 2 tbs extra virgin olive oil
- Watercress, to serve
- Finely chopped chives, to serve
- Dill sprigs, to serve
- Lemon wedges, to serve
Tahini-herb dressing
- 2/3 cup (160ml) buttermilk
- 1/4 cup (70g) tahini
- 1 lemon, rind finely grated, juiced
- 2 tbs finely chopped chives
- 2 tbs finely chopped dill
- 2 garlic cloves, finely chopped
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
Crumbed barramundi
- 1 tbs olive oil
- 1/2 cup (35g) panko breadcrumbs
- 2 skinless barramundi fillets (about 300g each), halved crossways
Description
Delight in the perfect harmony of a crispy crumbed barramundi, served with golden chips and a tantalising tahini-herb dressing.
Method
Step 1
Place oven racks in the lower third and centre of oven. Preheat oven to 220°C (200°C fan-forced). In a large saucepan, add the potatoes and 2 tsp salt and cover with cold water. Bring to the boil over medium-high heat. Reduce heat to a simmer and cook for 5 mins or until potatoes are tender. Drain potatoes in a heatproof colander and place over the pan over low heat for 1 min to allow steam to evaporate.
Step 2
In a large heatproof bowl, toss potatoes with garlic, lemon juice, oil and remaining salt. Spread the potato mixture on a large rimmed baking tray and place on lower oven rack. Roast for 30 mins or until underside of potatoes are crisp. Turn and cook for a further 20-25 mins or until crisp and golden. Season with freshly ground black pepper.
Step 3
Meanwhile, to make the tahini-herb dressing, in a medium bowl whisk the buttermilk, tahini, lemon rind, 1 tbs lemon juice, chives, dill, garlic, salt and pepper.
Step 4
To make the crumbed barramundi, heat oil in a small non-stick frying pan over medium heat. Add breadcrumbs and cook, stirring, for 5 mins or until light golden. Line a large baking tray with baking paper. Pat the barramundi dry with paper towel. Season and place on the lined tray. Spread the top of each fillet with 3 tsp of the tahini-herb dressing and sprinkle with toasted breadcrumbs, pressing to secure.
Step 5
Bake the barramundi for 8-10 mins or until the barramundi is cooked through.
Step 6
Divide the watercress, chips and barramundi among serving plates. Sprinkle with chives and dill. Serve with lemon wedges and the remaining dressing.