Barramundi with Lemon Myrtle Crust and Quinoa Salad

Instructions

1. 1In a shallow dish, combine the 2 tablespoons of lemon myrtle and the 0.5 cup of breadcrumbs.
2. 2Place the 4 medium barramundi fillets on a clean surface. Drizzle them evenly with 1.5 tablespoons of the 3 tablespoons of olive oil. Sprinkle the 0.25 teaspoon of salt and the 0.25 teaspoon of black pepper over the fillets.
3. 3Gently press each seasoned barramundi fillet into the lemon myrtle and breadcrumb mixture, ensuring both sides are coated. Set aside.
4. 4Rinse the 1 cup of quinoa under cold water. Place the rinsed quinoa in a medium saucepan with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool slightly.
5. 5While the quinoa cooks, dice the 0.5 medium cucumber into 0.635 cm pieces. Dice the 1 medium tomato into 0.635 cm pieces.
6. 6In a medium bowl, combine the slightly cooled 1 cup of quinoa, the diced 0.5 medium cucumber, and the diced 1 medium tomato. Add the 1 tablespoon of lemon juice and the remaining 1.5 tablespoons of olive oil. Toss gently to combine.
7. 7Heat 1 tablespoon of olive oil in a large 30.48 cm non-stick skillet over medium-high heat (around 204.4°C / 200°C). Once the oil is shimmering, carefully place the coated barramundi fillets into the skillet. Cook for 3 to 4 minutes per side, until the crust is golden brown and the fish flakes easily with a fork. The internal temperature should reach 63°C.
8. 8Serve the pan-fried barramundi fillets immediately with the prepared quinoa salad.

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