Cumin barramundi with black rice pilaf

30 Min
4 People
Rating starstarstarstarstar
Crispy skin barramundi with a spiced vegetable and almond black rice pilaf finished with a drizzle of lime vinaigrette.

No Fish option - replacement is chicken breast fillets.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Zest and juice the lime into a small bowl. Combine with 1/3 cup olive oil and season with salt and pepper to taste.

3. Thinly slice leek and dice carrot. Trim and slice broccolini. Add to pan with almonds along with 2 tbsp butter and 1 tbsp curry powder. Cook for 3-4 minutes, or until softened.

4. Toss in cooked rice and spinach until well combined. Season with salt and pepper. Set aside.

5. Coat barramundi with 2 tsp cumin, 1 tbsp oil, salt and pepper. Cook fish skin-side down for 4-5 minutes, or until crispy. Turn and cook for a further 4 minutes, or until cooked through.

6. Divide rice pilaf between plates. Top with barramundi and spoon over lime vinaigrette to taste.

Fish can also be flaked through the rice if desired.

No Fish option - replacement is chicken breast fillets.
Halve fillets lengthways before coating with spice. Increase cooking time to 10 minutes, or until cooked through.
Black rice 300g
lime 1
leek 1/2
Carrot 1
broccolini 1 bunch
Slivered almonds 1 packet (40g)
Baby spinach 1/2 bag (100g)
barramundi fillets 2 packets

From your pantry:
oil (for cooking + olive), butter, salt, pepper, curry powder, ground cumin