Crispy Barramundi/Snapper with Tahini Sauce & Watercress–Pomegranate Salad | Recipe

Tahini with fish is a common pairing in Middle Eastern countries.

The creaminess of tahini is a much healthier – and, in my opinion, much tastier – alternative to butter, and it works brilliantly. Crispy panseared barramundi with its flaky delicate flesh is the perfect partner to tahini’s creaminess and is super quick to prepare. Sumac-kissed watercress accompanied by antioxidant-rich pomegranate seeds adds freshness and vibrancy to a clean and healthy express dinner.

Ingredients

• 4 x 180g barramundi fillets, bones removed
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons sea salt flakes
• pinch of freshly ground black pepper

Tahini Sauce

• 3 tablespoons tahini
• 3 tablespoons freshly squeezed
• lemon juice
• 1 garlic clove, crushed
• 1 teaspoon honey
• pinch of sea salt flakes and
• freshly ground black pepper

Watercress Pomegranate Salad

• 1 bunch of watercress sprigs
• handful of flat-leaf parsley leaves,
• roughly chopped
• 2 tablespoons pomegranate seeds
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sumac
• 1 tablespoon freshly squeezed lemon juice

Serves 4

Method

Whisk the tahini sauce ingredients in a bowl. Slowly drizzle in a little cold water while whisking to create a thick, smooth puree. Set aside.

Thoroughly pat the skin on the fish dry to remove any moisture (dry skin equals crispy fish). Drizzle 2 tablespoons of the olive oil over both sides of the fish and season with the salt and pepper. Massage the seasoning all over the fish.

Heat the remaining oil in a large frying pan over medium–high heat. Place the fish, skin-side down, in the pan and use a spatula to press down on it for 20 seconds (this creates strong contact between the skin and the hot pan and prevents the fish from curling up). Cook for 4–5 minutes until crispy. Flip the fish over and cook for another 2 minutes. Transfer the fish to a plate and rest in a warm place for a few minutes.

Meanwhile, to make the watercress–pomegranate salad, combine the watercress, parsley and pomegranate seeds in a bowl. Whisk together the olive oil, sumac, lemon juice and a pinch of salt and pepper to make a dressing. Drizzle the dressing over the salad and toss to combine.

To serve, divide the tahini sauce and salad among serving plates and place the fish on top.