Ingredients

• 8 x 100g/3½oz fillets barramundi
• bones removed
• skin on
• salt and freshly ground black pepper
• 2 tbsp grapeseed oil
• 3 tbsp cumin seeds
• toasted for 1 minute in a dry pan
• crushed
• 1 tsp sumac (available from some supermarkets ad from Middle Eastern delicatessens)
• 2 shallots
• peeled and chopped
• 110ml/4fl oz dry white wine
• 2 tbsp chives
• chopped
• 2 tbsp oregano
• chopped
• 2 ripe avocados
• peeled
• stone removed
• cut into cubes
• ½ lemon
• juice only
• 4-5 tbsp extra virgin olive oil
• 3 garlic cloves
• crushed
• 4 tbsp tahini (sesame paste)
• 2 tbsp ground cumin
• ½ tsp sumac
• 1 tbsp black sesame seeds

Directions

• For the barramundi
• season both sides of the barramundi fillets with salt and freshly ground black pepper and brush with one tablespoon of the grapeseed oil.
• Sprinkle the fillets with cumin and sumac.
• Heat the remaining tablespoon of grapeseed oil in a frying pan until hot
• then add the barramundi fillets. Fry for 2-3 minutes on each side
• or until cooked through
• then remove from the pan and keep warm.
• Add the shallots and fry for 2-3 minutes
• then add the wine and simmer until reduced by at least half the volume.
• Add the fresh chives and oregano and season
• to taste
• with salt and freshly ground black pepper.
• For the avocado hummus
• place the avocados and lemon juice into a food processor and blend until smooth.
• Add the olive oil
• garlic
• tahini
• cumin and sumac and blend to the consistency of mayonnaise.
• Add the sesame seeds and stir.
• To serve
• place two barramundi fillets onto each of four plates and drizzle with the white wine and herbs sauce. Serve with a spoonful of avocado hummus alongside.