Grilled Barramundi with Green Olive and Pomegranate Tabouli

Paleo – serves 2


  • 2x 200g pieces of Barramundi, skin on
  • 2 tbsp olive oil
  • 2 cups cauliflower florets
  • 1 bunch continental parsley, stems removed and roughly chopped
  • 1/4 cup diced mint
  • 3 tbsp pitted green olives, diced
  • 3 tbsp pomegranate seeds
  • 1 tbsp cumin seeds
  • 1/2 cup mixed leaves
  • 2 tbsp shelled pistachios
  • 2 tbsp fresh lemon juice
  • Cracked pepper


  • Preheat oven to 150 degrees
  • In a small bowl mix cauliflower, cumin and 1/2 tsp olive oil. Place on one side of an alfoil lined oven tray. Add pistachios on other side of the tray and place in the oven
  • After about 5 minutes remove pistachios and return cauliflower to the oven for a further 5 – 10 minutes
  • Heat 1 tbsp olive oil in a non stick pan. Once hot, place fish skin side down and cook for approx 7 minutes, flipping the fish every minute or so until the flesh just falls away
  • In a small bowl mix lemon juice, 1/2 tsp olive oil and cracked pepper. Set aside
  • In a large bowl combine mixed leaves, parsley, mint, olives, pomegranate and pistachios. Add warm cauliflower and cumin seeds from the oven, dress with the lemon juice & olive oil, and toss until combined. Serve


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