1.4 Barramundi portions
Olive oil
Lemon cut into wedges
Spice Rub
2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon turmeric powder
300g green beans
1 small can baby beetroot cut in quarters
250g cherry tomatoes cut in half
1 small red onion finely sliced
3 tablespoons pine nuts toasted
2 tablespoons vinegar or lemon juice
3 tablespoons olive oil


1. Trim beans and par boil 1 minute, rinse under cold water and drain
2. Combine beans baby beetroot, tomatoes, onion, pine nuts, vinegar
3. Toss gently and set aside
4. Combine cumin, coriander, paprika, turmeric and salt and coat fish
5. Heat fry pan with in olive oil on medium – high heat
6. Fry fish portions 2-3 minutes each side until just cooked
7. Serve fish with salad and lemon wedges


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