Coriander And Lemon Crusted Barramundi With Cucumber Mint Salsa

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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.

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Steps

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Fish:.

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Mix the yoghurt , lemon zest , coriander leaves , coriander root , cumin , turmeric , a touch of salt and pepper and mix well.

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Place the fish in the yoghurt marinade and massage well , place in the refrigerator for at least 4 hours.

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Salsa:.

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In a medium mixing bowl place the vinegar , sugar , olive oil and a touch of salt and pepper and mix well.

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Add the vinegar mix to the cucumber and the chopped mint.

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Toss it all together and set aside.

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Preheat oven to 180 degrees.

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In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.

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Once seared on both sides transfer the fish to the oven for approx 12 minutes.

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Place one piece of fish on the serving plate and top it with a touch of the salsa , serve immediately.

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Ingredients

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barramundi fillets, yoghurt, coriander, lemon, zest of, cumin, turmeric, flaked sea salt, black pepper, butter, cucumber, fresh mint leaves, white wine vinegar, icing sugar, extra virgin olive oil