Seared barramundi with a white zucchini, tomato, garlic and herbs medley

Serves: 4 | Cooking time: 30 minutes | Difficulty: Easy 




Rock your tastebuds with this delicious barramundi dish. Make a super quick marinade with our bright Ottoman blend, sear in a hot pan and you're all set. Goes great with a mediterranean medley of white zucchini, cherry tomatoes, garlic and herbs. But you can, of course, have your fish with any roasted vegetables of your choice, steamed rice, a sharp green salad or lemony couscous on the side.

For extra zing, add some s'houg - it's a middle eastern chilli salsa that's traditionally added to spice up meat dishes but also works really well with grilled fish and seafood. The below recipe is our (very) mild version of the original but it will still have that awesome chilli kick. You can keep what's left and have it over chicken or even eggs. Yep, fish doesn't have to be boring!




  •   Ottoman spice blend 
  •   4 barramundi fillets
  •   Olive oil (extra virgin)
  •   Sea salt

For the zucchini medley

  •   6 garlic cloves, thinly sliced
  •   6 white zuchinnis, sliced lengthways into medium wedges 
  •   cherry tomatoes punnet (around 200g) , squashed 
  •   A few sprigs of fresh parsley, finely chopped 
  •   Small bunch of dill, finely chopped
  •   1 lemon
  •   Sea salt
  •   Freshly ground black pepper

For the s'houg

  •   2 medium sized green chillis, stems and seeds removed (use plastic gloves when deseeding and don't touch the eyes)
  •   1/2 cup chopped parsley
  •   1/2 cup chopped coriander
  •   2 tablespoons lemon juice
  •   2 tablespoons olive oil
  •   Sea salt to taste


    1. To make the fish Marinade, mix 4 heaped teaspoons of Ottoman and a generous lug of olive oil to make a paste. Add some salt to taste and rub all over the fish. Set aside for 1-2 hours if possible (but if you're in a rush try to marinate for at least 30 minutes for deeper flavours).
    2. Drizzle a good lug of olive oil into a non-stick large pan and toss in the zucchini. Saute over medium heat for around 8-10 minutes until they start to brown and soften. Add the squashed tomatoes and garlic and keep searing on low heat for another 10 minutes or so until the vegetables are all softened and cooked through. Season to perfection with salt and pepper and move out of the pan into a plate. Cover with foil to keep warm.
    3. In the same pan, place the fish fillets - skin down - and cook on medium-low heat for around 7-8 minutes, turning the fish once and continuing to cook for another 4-5 minutes. Adjust cooking time depending on the thickness of your fillets. Thinner fillets may need less time. The fish is ready when it's thickest part turns bright white (not still translucent). 
    4. Sprinkle the parsley and dill over the zucchini medley and serve next to the fish with a lemon wedge. 
    5. To make the s'houg, combine all the ingredients, except the olive oil, in a food processor and blitz to form a coarse paste. Transfer to a bowl and gradually add the olive oil. Mix well to form the sauce should not be too smooth or runny. Serve next to the fish and store any remainder in a glass jar in the fridge. It should last for about a week. 



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