Ras El Hanout Barramundi with Chickpea Olive Salad & Tahini Dressing

Destination: Tunisia. Ras el hanout is a great spice mix to keep in your pantry. Add it to most savoury dishes and as it cooks let the smells transport you to the souks of North Africa. Each family has their own unique blend of ras el hanout. We hope you enjoy our ATLAS blend.

Serves 2 · 15 mins + prep

Naturally, fresh seafood and poultry have a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.

In your box

• 2 barramundi fillets
• 1 ATLAS creamy tahini tub
• 1 chickpea tin
• 1 mixed olive tub
• 1 ras el hanout sachet
• 1 brown onion
• 1 tomato
• 1 green capsicum*

*Green capsicum may be split across other dishes — read each recipe carefully.

From your pantry

Cooking oil, salt

Equipment

Sieve, frying pan

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Slice the onion and finely dice the capsicum and tomato. Cut the olives in half. Rinse and drain the chickpeas. Rub the fish with a splash of oil, the ras el hanout and a pinch of salt.

2. Warm the chickpeas. Heat a splash of oil in a frying pan over medium heat, add the onion and chickpeas and cook for 3–5 minutes or until the onion has softened and the chickpeas are dry and warmed through. Set aside, reserving the frying pan.

3. Cook the fish. Return the frying pan to a medium heat with a splash of oil, add the barramundi skin side down and cook for 3.5 minutes, flip and cook on the other side for 1 minute or until cooked through.

4. Make the salad. In a bowl, combine the onion and chickpeas with the tomato, capsicum and olives. Season to taste with a pinch of salt.

To serve

Divide the warm chickpea salad between serving plates and top with the fish. Drizzle with the tahini dressing to serve.

Wanna wing it?

• If you want a warmer dish, cook everything as a tray bake
• Add a pinch of sumac to the salad

Allergens: sesame, onion, fish.

This dish is in our Morocco Cuisine Box, delivered 15th–17th August — order by Tuesday midnight →