Cumin and sumac-crusted barramundi with avocado hummus Archive

Ingredients

• 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
• 2 ripe avocados, peeled, stone removed, cut into cubes
• ½ lemon, juice only
• 4-5 tbsp extra virgin olive oil
• 3 garlic cloves, crushed
• 4 tbsp tahini (sesame paste)
• 2 tbsp ground cumin
• ½ tsp sumac
• 1 tbsp black sesame seeds