Turkish Bath Barramundi

Just in case you were dreaming of something spicy, warming and melt-in-your-mouth as the leaves turn golden.

Don’t let the sprinkles of paprika and parsley fool you, this was so easy to whip up and took less than 20 minutes.

We found the hummus was enough of a carb hit but the dish does go well with Turkish bread (of course) or mashed potatoes, basically anything to soak. up. that. saaaaaaaauce.

Ingredients (for 2):

• 2 fillets of barramundi (or other white fish about 150g/each)
• 2 carrots
• 2 small or 1 regular red pepper
• 2 cloves garlic (or 2 per person, you do you)
• 2 tbsp tomato paste
• juice of one lemon
• 1 tsp vegetable stock powder
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp cumin
• tiniest dash of olive oil
• optional:
• Hummus for dolloping

Method:

1. Cut vegetables into coin sized pieces (no need to be perfect here) and the garlic. Place in a deep, larger sized pan (wok style is idea). Sauté in the tiniest dash of olive oil (enough to coat the pan) and the thyme on low heat.
2. After 6 minutes, the vegetables would have softened and you can throw in 1 cup fresh boiled water and every other ingredient except for the fish fillets. Get this mixed together and bubbling on medium-high heat.
3. Once bubbling away merrily, add the fish fillets and place a lid atop. These will be cooked through in 6-8 minutes to watch them and intervene when necessary. They don’t really need to be turned if covered in enough of the brothy mixture.
4. Once cooked to your liking, spoon the sauce into bowls along with equal portions of fish and vegetables. If using hummus, dollop onto bowl as well and enjoy!