Cumin and sumac-crusted barramundi with avocado hummus



For the barramundi

  • 8 x 100g/3½oz fillets barramundi, bones removed, skin on
  • salt and freshly ground black pepper
  • 2 tbsp grapeseed oil
  • 3 tbsp cumin seeds, toasted for 1 minute in a dry pan, crushed
  • 1 tsp sumac (available from some supermarkets ad from Middle Eastern delicatessens)
  • 2 shallots, peeled and chopped
  • 110ml/4fl oz dry white wine
  • 2 tbsp chives, chopped
  • 2 tbsp oregano, chopped

For the avocado hummus