Pistachio-Crusted Barramundi with Zucchini and Pistachio Baba Ganoush

Ingredients

• 2 tablespoon olive oil, plus 1 teaspoon extra
• 4x 120g barramundi fillets, skin on
• ½ cup pistachios
• 2 zucchinis, thinly sliced into rounds
• ½ bunch of flat leaf parsley, leaves picked
• ¼ cup currants
• Juice of ½ lemon

For the zucchini and pistachio baba ganoush:

• 2 zucchinis
• 1 cup roasted pistachios
• 2 garlic cloves
• 2 teaspoons ground cumin
• Zest and juice of ½ lemon
• ¼ cup olive oil
• ¼ cup reduced-fat Greek yoghurt
• Pinch of salt

Method

1. Preheat oven to 240°C (fan-forced). To prepare the baba ganoush, place two zucchinis on a lined baking tray and roast for 30-40 minutes or until charred and tender. Set aside until cool enough to handle. Reduce heat of oven to 180°C (fan-forced).
2. Meanwhile, combine zucchini rounds, parsley, currants, lemon juice and one tablespoon olive oil in a large bowl. Toss to coat.
3. Blitz pistachios in small food processor until finely chopped. Cut roasted zucchini in half lengthways and scoop out flesh, trying to avoid any charred skin. To the pistachios, add zucchini flesh, garlic, cumin, lemon zest and juice, olive oil, yoghurt and a pinch of salt. Blitz until well combined, then set aside.
4. Heat one tablespoon of olive oil in a large frying pan over medium-high heat. Add barramundi, skin side down, and cook for 2-3 minutes or until skin is golden and crispy.
5. Meanwhile, add ½ cup pistachios into a small food processor and pulse until a large crumb forms. Add a drizzle of olive oil and pulse until just combined.
6. Remove barramundi from heat and transfer skin side down to a lined baking tray. Cover flesh with the pistachio crumb and into the oven for 8-10 minutes or until the fish has become opaque and pistachios are golden brown.
7. To serve, spread baba ganoush between serving plates. Spoon over salad and top with barramundi.

Pistachio-Crusted Barramundi with Zucchini and Pistachio Baba Ganoush

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