Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Crispy barramundi with tahini sauce and watercress-pomegranate salad.  From the cookbook –  Gluten-Free Mediterranean

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 pan-seared 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 tbsp extra virgin olive oil

2 tsp sea salt flakes

pinch of freshly ground black pepper

Tahini sauce

3 tbsp tahini

3 tbsp freshly squeezed lemon juice

1 garlic clove, crushed

1 tsp 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 tbsp pomegranate seeds

2 tbsp extra virgin olive oil

1 tsp sumac

1 tbsp freshly squeezed lemon juice

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 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.

Serves 4

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