Barramundi with Pomegranate Glaze, Dukkah and Cous Cous

Serves 4

1 side of barramundi (about 1 kg), skin on 2 tbsp pomegranate molasses
1 tbsp olive oil
1 tbsp dukkah

1 cup couscous
1 cup boiling water
1 tbsp olive oil
1⁄4 tsp salt
Handful fresh parsley, chopped Handful fresh mint, chopped
2 tbsp chopped chives
1⁄2 cup pomegranate seeds* Zest of 1 lemon

Method:

Preheat the oven to 180°C.

Line a baking tray with baking paper and place the barramundi skin-side down. Pat dry with paper towels. Mix the pomegranate molasses and olive oil. Brush generously over the fish. Sprinkle dukkah evenly over the fish. Bake for 20–25 minutes or until the fish flakes easily with a fork and the glaze is slightly caramelised.

While the fish is baking, prepare the couscous. In a heatproof bowl, combine couscous, boiling water, olive oil, and salt. Cover and let stand for 5 minutes. Fluff with a fork and stir through chopped parsley, mint, chives.

Serve in the baking dish or gently transfer the barramundi to a serving platter. Spoon cous cous around the fish and scatter with pomegranate seeds. Grate lemon zest over the fish and cous cous and serve.

*You will need a small fresh pomegranate. When not in season, you can use thawed frozen pomegranate seeds.