Crispy Skin Barramundi with Muhammara, Lemon Couscous & Sultanas
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Destination: Lebanon. Muhammara is a spread used throughout the Levant, including Lebanon. The hero ingredient is red pepper paste, made by slow roasting red capsicums, then cooling and drying them. Here it sits alongside crispy skin barramundi, lemony couscous studded with sultanas, and charred green capsicum.
Serves 2 · 15 mins + prep
In your box
- 2 barramundi fillets
- 1 ATLAS muhammara tub
- 1 couscous sachet
- 1 sultana box
- 1 green capsicum
- 1 lemon
- 1 parsley bunch*
*Parsley may be split across other dishes - please read each recipe carefully.
From your pantry
Olive oil, salt
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Bring a saucepan of water or a kettle to the boil. Wash and dry the vegetables. Zest and juice the lemon. Cut the capsicum into 1cm wide strips. Roughly chop 1 teaspoon of parsley* leaves per person.
2. Cook the couscous. Combine the couscous with an equal amount of the boiling water in a bowl. Add the lemon juice, zest and sultanas, cover and set aside for at least 5 minutes. Once cooked, use a fork to fluff the couscous. Season to taste with salt and olive oil.
3. Cook the fish. Heat a splash of oil in a frying pan over medium heat. Add the barramundi skin side down, with a weight on top such as a plate. Cook for 3-4 minutes or until the skin is crisp and releases from the pan. Gently flip the fish and cook on the other side for 1-2 minutes or until just cooked through. Remove the fish, then add the capsicum to the pan and cook for about 2 minutes or until vibrant and a little charred.
To serve
Divide the couscous between serving plates. Top with a piece of barramundi and the capsicum. Serve with the muhammara, chopped parsley and a drizzle of olive oil.
Chef's tips
- If you don't have a zester, use a peeler to remove the lemon rind and add it to the couscous to flavour it - just remember to remove the rind before serving.
- Be patient with the fish - let the skin crisp and release from the pan on its own before you flip it.
- You'll want a frying pan, a saucepan or kettle and a zester, microplane or peeler for this one.
Allergens: fish, garlic, nuts (walnuts), wheat, gluten.
Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.