Cumin barramundi with black rice pilaf
Fish
30 Min
medium
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.

Notes:
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