About The Dish
Indulge in the delightful flavours of almond crusted barramundi, a dish that beautifully combines the rich, flaky texture of fresh fish with a crunchy almond coating. This recipe is not only easy to prepare but also makes for an impressive meal, perfect for dinner parties or weeknight dinners. Made with premium barramundi sourced from Pearl Seafoods, this dish is both healthy and satisfying. Order your fresh barramundi online from Pearl Seafoods for convenient delivery across Sydney and elevate your seafood dining experience.
Ingredients List
- 4 x 180g barramundi fillets, skin off
- ½ cup Greek yoghurt
- 1 teaspoon curry powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup almonds, finely chopped
- 2 tablespoons olive oil
- Lemon wedges, to serve
- Mixed salad leaves, to serve
Steps
- Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. In a bowl, combine the Greek yoghurt and curry powder, then season with salt and pepper.
- On a separate plate, spread out the chopped almonds. Dip each piece of barramundi into the yoghurt mixture, ensuring it is evenly coated. Then, press one side of each piece into the almonds. Place the fish on the prepared tray, almond-side up, and lightly spray with olive oil. Bake for 10 minutes or until the fish flakes easily with a fork.
- Place the spinach leaves in a large heatproof bowl and pour boiling water over them. Let sit for 30 seconds, then drain and refresh under cold running water. Gently squeeze the spinach to remove excess
water. - In a non-stick frying pan, heat the olive oil over medium heat. Add the crushed garlic, chopped chilli, and grated ginger, cooking for about 1 minute. Stir in the desiccated coconut and cook for about 3 minutes, or until just toasted. Season with salt and pepper.
- Toss the coconut mixture through the prepared spinach. Serve the spinach alongside the almond-crusted barramundi.