Harissa-baked Barramundi with Flaked almonds
Want to impress someone with your cooking skills but don't have much time?
This seriously yummy barramundi recipe tastes as good as it looks. Best of all, I love how incredibly simple it is to make with only 5 ingredients.
I love barramundi because it's got plenty of those brain-loving, mood-supporting omega-3 healthy fats. My only feedback is that I wish I had made more.
Note to self: Eat more barramundi.
Enjoy this recipe!
Harissa-baked Barramundi with Flaked almonds
- 2 fillets of barramundi - 2 x 200g
- 2 tablespoons harissa* paste
- 2 tablespoons tomato paste (double concentrated, I used Mutti Parma)
- 2-3 tbsp flaked almonds
- Chopped parsley to garnish
- Preheat oven to 200c/390f. Mix tomato paste with harissa. Spread on barramundi fillets and place in the oven on lined baking tray. Cook for 15 minutes.
- Remove fish from oven, top with almond flakes and return to oven - but change the setting to grill. Grill for 2 minutes or until flakes are browned. Keep an eye out and don't forget about the fish.
- Remove from oven and top with parsley!
- Harissa* is a North African hot chili pepper paste that comes in a jar. You should be able to get it at most supermarkets or a deli. I always have some in my fridge so it's a good staple to add to your collection.
- Taste the tomato harissa paste before adding it to the barramundi to make sure it's not too spicy for you!
- Don't have barramundi? Try snapper or sole. Ideally, an oily firm flesh white fish will do the trick.
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