- Prep Time: 10 minutes
- Cook Time: 50 minutes
Tempura Barramundi Fillets with a Warm Winter Vegetable Salad
Tempura Barramundi Fillets can become a real Winter warmer with the addition of a roasted vegetable salad. Pan roasted squash, cabbage, and red onion topped with halloumi and finished with a splash of cider vinegar and sumac is the perfect Winter partner for premium fish fillets. We use Pacific West's Tempura Barramundi Fillets - they are premium fish fillets that have been battered in a light authentic tempura batter. Stage 1 of the warm Winter salad can be done prior to service, allowing this dish to be completed and served in about 20 minutes. This recipe serves 4.
Note: Aleppo peppers are moderately hot red chilies from Turkey and Northern Syria are sun-dried, seeded and crushed. Also known as Halaby pepper, Aleppo pepper, is the preferred chilli used in Mediterranean cooking.
- Pacific West Tempura Barramundi Fillets
- 5 tbsp extra-virgin olive oil, divided
- 2 garlic cloves, finely chopped
- 1½ tsp kosher salt
- 1 tsp Aleppo-style pepper
- ½ small head of red cabbage (about 10 oz.), cut into 1
- 1 medium red onion, cut into 8 wedges through root end
- 600 gm winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½
- 1 large pita bread, split into 2 layers, cut or torn into 1½
- 200 gm Halloumi cheese, cut into 1
- 2 tbsp apple cider vinegar
- 1½ tsp ground sumac
- Mint sprigs (for serving)
For the tempura barramundi fillets
Deep fry 180C 5-6 minutes
For our warm winter vegetable salad
Stage 1: Preheat oven to 215C°. Coat a rimmed baking sheet with 1 tbsp oil. Mix garlic, salt, Aleppo-style pepper, and 3 tbsp oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes.
Stage 2: Toss pita, Halloumi, and remaining 1 tbsp oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint..
This warm sheet-pan salad takes inspiration from fattoush, with winter vegetables of roasted squash, cabbage, and red onion. Halloumi, when roasted becomes golden brown and pillowy soft. Finish it with cider vinegar, which adds complex sweetness, and sumac, the tart spice that’s essential in classic fattoush.Add to Favourites