Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 3 cloves garlic, crushed
- 4 barramundi fillets
- 2tablespoons flat-leaf parsley, chopped
- 1/2teaspoons cayenne pepper
- 1teaspoons ground coriander
- 1tablespoons ground cumin
- 1/4 cup lemon rind, pith removed (see tip)
- 1 lemon, cut into wedges (to serve)
- 1/2 cup lemon juice
- 1 pinch pepper (for seasoning)
- 2tablespoons olive oil
- 2tablespoons pine nuts, toasted
- 300grams green beans, trimmed
- 1 pinch pink salt ground (to taste)
Method
Step 1 of 5
Combine garlic, spices, lemon juice and 1 tbs of oil in a bowl. Lay fish on a plate and rub well on both sides with spice mixture. Set aside for 15 minutes.
Step 2 of 5
Meanwhile, cook beans in boiling water for 5 minutes until bright green and just tender. Drain and refresh in iced water.
Step 3 of 5
Combine lemon rind in a bowl with remaining oil, parsley and pine nuts. Season with pepper. Set aside.
Step 4 of 5
Heat a chargrill pan or BBQ grill over medium-high heat. Cook fish for 3-5 minutes on each side, or until golden-brown all over and cooked through.
Step 5 of 5
Top fish with pine nut mixture. Serve with beans and lemon wedges.
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