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Harissa-baked Barramundi with Flaked almonds
- Total Time: 20 minutes
- Yield: 2 1x
- Diet: Gluten Free
Ingredients
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- 2 fillets of barramundi
- 2 tbsp harissa paste
- 2 tbsp tomato paste
- 2 tbsp flaked almonds
- 1/3 cup chopped parsley to garnish
Instructions
- 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!
Notes
- 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.
- Prep Time: 3 mins
- Cook Time: 17 mins
