Ingredients

• 2 Barramundi fillets, skin off and pin boned

For the crust

• 1/2 cup chia seeds (any colour)
• 80g Sandalwood or Macadamia nuts, finely chopped
• 1/2 small chilli, optional, finely diced, seeds out
• 2 tbsp sea parsley (native) or flat parsley, finely chopped
• 1 tsp lemon juice (this could be Blood Limes/native Limes)     
• 1 tsp Warndu native thyme olive oil
• sprig of sea blite for garnish (sea blite is a native succulent) optional

For the Mash

• 1 tbs Warndu Native Thyme olive oil
• 1/2 brown onion, finely chopped
• 2 cloves garlic, finely chopped
• 400g (tin) chickpeas,  rinsed and drained
• 200g cauliflower, chopped
• 300 ml vegetable stock

For the Salsa

• 100g Muntries (Native Apple)
• 1 small red capsicum, finely diced
• 2 Spring onions, finely chopped
• Juice of 1 small lemon
• zest of 1 blood lime or juice half lemon/dash of apple cider vinegar
• 1 tsp honey
• 2 tbs Warndu native thyme olive oil
• 2 tbs extra virgin olive oil

Method

1. Preheat the oven to 180.C Line a small baking tray with baking paper. For the mash heat the oil in a medium sized pan over a medium heat add the onion and a pinch of salt. Add the chickpeas, cook for a few minutes until they begin to turn golden and soft. Add the cauliflower and stock bring to a boil then reduce the heat to low simmer for ten minutes or until soft and liquid nearly fully evaporated. Season. Puree in a food processor until smooth. Set aside and keep warm.

2. Prepare the crust for the fish by mixing all of the ingredients together in a small bowl. Brush the top (skin side), lightly with oil and season .Using your hands sprinkle the crumb onto the top of your fish fillets and push into the flesh. Place crust side up in the baking dish and cook for between 10-12 minutes, until the flesh flakes easily. If the crust is not turning golden toward the end of cooking time, turn on your grill for the final couple of minutes. 

3. While the fish is cooking, combine all of the salsa ingredients together in a small bowl and mix thoroughly. Season to taste and serve on top of the fish.

 

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Get your taste buds dancing with a true blue selection of Australian native ingredients, ripe for the picking!