John Myers
Barramundi Fillet on Hummus with Ratatouille Vegetables
The perfect barramundi fillet on hummus with ratatouille vegetables recipe with a picture and simple step-by-step instructions.
- 1 Can Chickpeas
- 3 tbsp Olive oil
- 3 tbsp Lemon juice
- 3 tbsp Sesame paste tahini tahini
- 1 tsp Salt
- 1 tsp Cumin
- 1 tsp Paprika powder, smoked
- 0,5 piece Fennel
- 1 piece Carrot
- 1 piece Peppers yellow
- 1 piece Red peppers
- 1 piece Zucchini
- 2 piece Barramundi fillet 150g-200g
- 4 tbsp Olive oil for frying
- 1 Splash Lemon juice to taste
- 1 Splash Seam, white and / or black
- For the hummus: Drain the chickpeas and collect the brew. In a container, mix the chickpeas, olive oil, salt, lemon juice, cumin, tahini paste and smoked paprika with a hand blender. This is how easy and good hummus is. =) If the pulp is too firm, just add some of the brew and mix until the consistency is good.
- For the ratatouilli vegetables: Cut the carrot, fennel, yellow and red peppers and zucchini into small pieces. Heat the pan on medium heat. Put some olive oil in the pan. Put the vegetables in the pan in the same order and about 30 seconds apart. Because each type of vegetable has to cook for a different time. After adding the zucchini, roughly dice the garlic clove and add it too. Season to taste with salt and pepper. Finally, a splash of lemon juice to give the vegetables a fresh note.
- For the barramundi: cut into the fillets on the skin side so that the fish does not bulge in the pan. Add salt, pepper, flour and sauté in olive oil in a pan. Each side for 2 minutes. Then take the pan off the heat and let the fish rest briefly in the pan.
- Good to know: The barramundi is known as the king of fish. It is considered the Australian national fish and has white, juicy and almost boneless meat, very similar to that of the sea bream. Serving: Place two generous spoons of the hummus on a plate. Spread with a spoon. Place the ratatouilli vegetables on top of the hummus. Then arrange the barramundi fillet on the side. Garnish everything with white and black sesame seeds and a piece of lemon. Finished. Bon appetit =)
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