Barramundi with Lemon Myrtle & Honey Ginger Pumpkin

  • Prep Time: 15 minutes
  • Cooking Time: 40 minutes
  • Servings: 4
Jump To Recipe

Enjoy this crisp skinned Barramundi with lemon myrtle &  honey ginger pumpkin for some Australian flavours.

Ingredients

  • 4 (180-200g each) barramundi fillets, skin on
  • 2 teaspoon ground lemon myrtle leaf
  • 1 teaspoon ground coriander
  • 1 teaspoon ground Australian native pepperberry (or ground black pepper)
  • ½ teaspoon salt flakes
  • 1 tablespoon (20ml) apple cider vinegar
  • 1/3 cup (80ml) macadamia oil
  • ¼ cup coriander leaves, roughly chopped
  • 1 tablespoon (20g) butter

 

Honey Ginger Pumpkin

  • 500g Queensland Blue pumpkin, unpeeled, sliced into 2 cm wedges
  • 2 tablespoons (40ml) yellow box honey
  • 2 tablespoons (40ml) macadamia oil or olive oil
  • 1 teaspoon ground ginger

 

To serve

  • ½ cup macadamia nuts, lightly toasted
  • 120g rocket leaves
  • 1 avocado, peeled, sliced

Instructions

  1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
  2. For the pumpkin, place pumpkin wedges on baking tray. Combine honey, olive oil and ginger in a small microwave proof bowl. Melt for a few seconds in the microwave to warm the honey. Season honey mixture with salt and pepper, mix well and brush on one side of pumpkin wedges. Bake for 15 minutes, turn and brush with remaining honey mixture. Bake for a further 15 minutes or until soft.
  3. Combine lemon myrtle, ground coriander, pepper and salt in a small bowl. Heat apple cider vinegar until warm but not hot in the microwave or a small saucepan over low heat. Remove from heat and add half the lemon myrtle spice mixture. Once mixture has cooled, whisk in 60ml macadamia oil and coriander leaves to make a dressing. Set aside
  4. To cook barramundi, scrape the skin with the back of a knife to remove excess moisture then carefully score the skin by making 1cm cuts with a sharp knife. Pat all over with paper towel. Press the remaining lemon myrtle spice mixture onto the skin of each fillet.
  5. Heat remaining macadamia oil and butter in a large oven-proof frying pan over high heat. Add fillets, skin side down and cook for four to five minutes or until the skin is golden. Turn the fillets and place fry pan into the oven to cook for up to a further five minutes (depending on thickness) or until just cooked through.
  6. Toss macadamia nuts, rocket and avocado in a large salad bowl. Place pumpkin wedges on plates, top with barramundi, drizzle with lemon myrtle dressing and serve with salad on the side.

Notes

Lyndey’s Note: The salad doesn’t need a dressing of its own as there is dressing on the fish.

Recipe created for Autumn 2013 issue of Selector Magazine.

Related Recipes:
Okkah-crusted Barramundi with Coleslaw
Lyndey Milan’s Barramundi

Search
More Recipes

Keep in touch!

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE

Connect with me on:

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE