Turmeric Crusted Barramundi With Fresh Tzatziki

4 x 120 gm fresh barramundi fillets, skin on
½ tablespoon cornflour
1 tablespoon ground turmeric
olive oil
fresh sprigs of dill to garnish
150 g Greek Yoghurt
½ Lebanese cucumber, grated
½ teaspoon lemon juice
½ clove of garlic, minced
sea salt, to taste
ground white pepper, to taste
1 cup wild rocket leaves, washed
4 sun-dried tomato halves, finely sliced
½ cup beansprouts
½ small carrot, julienned
½ small Spanish onion, finely sliced
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice

If you like your dishes spicy, try adding a pinch of chilli powder to the turmeric mixture.

Tzatziki can be made up to two hours in advance. Store, covered, in the refrigerator.

We used Barramundi in our recipe, but you could use any type of fish fillet. Try swordfish, salmon or blue-eye.

If you’re watching your waistline, use a low fat plain yoghurt to make the tzatziki.

Fish is great served with an extra squeeze of citrus. Wrap a piece of muslin around your lemon or lime halves and tie with kitchen string. It makes great presentation and stops the pips falling into the food.

  1. To prepare the tzatziki, using your hands, squeeze excess juice from cucumber. Combine cucumber and remaining ingredients in a medium bowl. Refrigerate until required.
  2. To prepare the Barramundi, ensure the fillets are clear of all bones and scales. Sift the cornflour and turmeric together onto a plate.
  3. Pre heat a heavy based frying pan to moderately hot. Pour enough oil in the pan to just coat the bottom. Coat the fillets with the flour and turmeric mix. Shake off any excess and place into the pan presentation side down. Cook for 2 minutes. Turn and cook for about a further 2 minutes or until just cooked through. This will depend on the thickness of your fillets.
  4. Meanwhile, place all the salad ingredients into a bowl and toss to combine. Season with salt and pepper.
  5. Divide the salad over four plates and place the fish on top. Generously spoon the tzatziki over the fish and garnish with the fresh dill. Drizzle over a little extra virgin olive oil and serve immediately.