4x 120g barramundi fillets, skinless
1 tablespoon olive oil
pinch of salt
1 tablespoon sumac
½ cup Greek yoghurt
1 eggplant, cut into bite sized pieces
1 tablespoon olive oil, plus 1 tablespoon extra
¼ cup balsamic vinegar
1 tablespoon honey
2 cups rocket
2 zucchini, shaved into strips with a vegetable peeler
2 tablespoons roasted pistachio nuts, roughly chopped
1 lemon, juiced from Tony and Marks
- Preheat oven to 200°C (fan-forced). Place eggplant on a lined baking tray and sprinkle over one tablespoon oil and a pinch of salt. Bake for 20-25 minutes or until golden and tender. Combine the balsamic vinegar and honey in a small bowl and pour over eggplant. Return to oven and cook for a further 5 minutes or until sticky and caramalised. Set aside to cool slightly.
- Turn oven temperature down to 180°C. Place barramundi on a lined baking tray, drizzle over olive oil and season with a pinch of salt. Bake barramundi for 10-12 minutes or until just cooked through. Sprinkle sumac over cooked barramundi.
- Cut the pomegranate in half. Hold the pomegranate cut side down over a large bowl and use a wooden spoon to repeatedly tap the pomegranate until all the seeds fall out. Combine with the rocket, zucchini strips, pistachios, eggplant, remaining one tablespoon oil and lemon juice.
- Divide yoghurt and salad between four serving plates, then top with sumac barramundi.