Coriander and Lemon Crusted Barramundi With Cucumber Mint Salsa

Total Time
40mins
Prep 20 mins
Cook 20 mins

I have used the Indian technique of marinating in yoghurt for the fish and topped the whole it off with a refreshing salsa to contrast the strong flavours of the fish. 4hrs marinating time is required for the fish.

Ingredients Nutrition

Directions

  1. Fish:.
  2. Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
  3. Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
  4. Salsa:.
  5. In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
  6. Add the vinegar mix to the cucumber and the chopped mint.
  7. Toss it all together and set aside.
  8. Preheat oven to 180 degrees (350 fahrenheit).
  9. In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
  10. Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
  11. place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.
Most Helpful

5 5

This had such an interesting taste! We loved the combination of the refreshing salsa with the smooth and creamy fish. They complimented one another very well. Yum! Made for PAC Fall 2007. Thanks darang61!