One-pot sameke harra

Ingredients

• 4 x 200 g barramundi fillets, skin-on (see Note)
• 2 tsp paprika
• 2 tsp ground cumin
• Salt and black pepper
• Olive oil, for drizzling
• ½ cup toasted pine nuts
• ½ cup toasted slivered almonds

For the rice

• 4 tbsp olive oil
• 1 brown onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 cups basmati rice, washed
• ½ cup frozen peas
• ½ cup frozen corn
• 1½ tsp salt
• ¼ tsp white pepper
• ½ tsp paprika
• ¼ tsp ground cinnamon
• ¼ tsp ground cumin
• 3 cups (750 ml) vegetable stock

For the tahini dressing

• 1 tomato, finely chopped
• ½ red capsicum, finely chopped
• 1 spring onion, thinly sliced
• 2 tbsp finely chopped flat-leaf parsley, plus extra to serve
• ½ cup tahini
• ½ cup lemon juice
• 1 garlic clove, minced
• ½ tsp salt
• 2 tbsp water

Instructions

1. Preheat the oven to 165°C. Place barramundi on a tray and pat dry with paper towels. Sprinkle with paprika, cumin and a generous pinch of salt and pepper, then drizzle with olive oil, rubbing in the spices. Refrigerate until needed.
2. To make the rice, heat 4 tbsp olive oil in a large, ovenproof saucepan over medium heat. Add onion and cook, stirring, until caramelised. Stir in the garlic and cook for 1 minute further. To the pan, add the rice, peas, corn and the remaining seasonings. Stir to combine, then pour over the vegetable stock. Bring to a gentle boil, then cover and bake for 20 minutes.
3. After 20 minutes, remove the pan from the oven. Uncover and place the seasoned fish, skin-side up over the rice. Bake, uncovered, for a further 15 minutes, or until the fish is cooked through.
4. While the fish bakes, combine the ingredients for the tahini dressing in a medium bowl and whisk until smooth.
5. To serve, divide rice between plates and top with the fish. Spoon over the tahini dressing, then sprinkle with the toasted nuts and a little parsley.

Note

Use fish tweezers to remove any fine bones from the barramundi fillets.

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