Chia-Crusted Barramundi with Chickpea Puree Recipe – Australian Special
Chia-Crusted Barramundi with Chickpea Puree is a dish that brings together texture and flavour in perfect harmony. The tender, flaky barramundi is coated in a crunchy crust of chia seeds, panko crumbs, and a hint of flour, giving it a golden-crisp exterior, while the chickpea puree offers smooth, creamy depth with tahini, garlic, lemon juice, and warming cumin. Finished with a splash of olive oil and optional parsley and lemon wedges for brightness, this recipe makes for a healthy yet elegant main course that’s ideal for weeknight dinners or special occasions.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the Chia-Crusted Barramundi:
- 4 barramundi fillets (or other white fish such as cod or haddock), about 6 ounces each
- 1/2 cup of chia seeds
- 1/2 cup of panko breadcrumbs
- 2 tablespoons of all-purpose flour
- 1 large egg, beaten
- Salt and pepper, to taste
- 2 tablespoons of olive oil (for cooking)
For the Chickpea Puree:
- 1 can (15 ounces) of chickpeas, drained and rinsed
- 2 tablespoons of tahini
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of ground cumin
- Salt and pepper, to taste
- 1/4 cup of water (adjust for desired consistency)
For Garnish:
- Fresh parsley, chopped (optional)
- Lemon wedges (optional)
Prepare the Chickpea Puree:
Blend Ingredients: In a food processor, combine chickpeas, tahini, lemon juice, olive oil, minced garlic, ground cumin, salt, and pepper. Blend until smooth.
Adjust Consistency: Gradually add water until the puree reaches your desired consistency. It should be creamy but not too thick.
Taste and Adjust: Adjust seasoning with more salt, pepper, or lemon juice if needed. Set aside.
Prepare the Chia-Crusted Barramundi:
Preheat the Oven: If finishing the fish in the oven, preheat it to 375°F (190°C).
Prepare the Coating: In a shallow dish, mix chia seeds, panko breadcrumbs, and flour. Season with salt and pepper.
Bread the Fish: Dip each barramundi fillet in the beaten egg, allowing excess to drip off, then coat with the chia-seed mixture, pressing gently to adhere.
Cook the Fish: Heat olive oil in a large skillet over medium-high heat. Add the coated fish fillets and cook for about 3-4 minutes per side, or until the crust is golden brown and the fish is cooked through. If the fillets are thick, transfer to the preheated oven to finish cooking for 5-7 minutes.
Serve:
Plate the Dish: Spoon a generous portion of chickpea puree onto each plate. Place the chia-crusted barramundi fillets on top of the puree.
Garnish: Garnish with chopped fresh parsley and lemon wedges if desired.
Recipe Notes:
Fish Substitution: Barramundi works excellently, but you can swap it for cod or haddock if needed.
Seed Coating: Make sure the crust adheres well by pressing the chia-breadcrumb mixture firmly when coating.
Oil Heat: Heat the olive oil well before adding fish to ensure a crisp crust without sogginess.
Puree Consistency: Adjust the chickpea puree by adding water gradually — smooth but not watery.
Oven Finish: For thicker fillets, after searing, bake in preheated oven (375°F / 190°C) to cook through without burning the crust.
