Fuel your body for the Ramadan fasting period with delicious date recipes from MasterChef’s Hoda Hannaway.
Serves 4
1 hr, plus marinating overnight
Ingredients
- 2 cups medjool dates, pitted
- ¼ cup extra-virgin olive oil
- ¼ cup pomegranate molasses
- 2 tsp Lebanese mixed spice mix
- 1 tsp ground cumin
- 1 tsp garlic powder
- Ground chilli powder, to taste (optional)
- 2–3kg whole Humpty Doo barramundi
- Roast tomatoes, brussels sprouts and carrots, to serve
Method
1
Add the medjool dates to the bowl of a food processor or blender with 1 cup (250ml) boiling water and allow to soften for 5 minutes.
2
Add the olive oil, spices and garlic powder to the softened dates and season to taste with ground chilli powder, salt and freshly ground black pepper. Blend the mixture until smooth and strain it through a fine sieve.
3
Slather the barramundi in the date mixture and place it in the fridge, covered to marinate for at least 2 hours, preferably overnight.
4
Preheat the oven to 180°C (160°C fan-forced). Place the marinated barramundi on a roasting tray and roast it in the preheated oven for approximately 45 minutes, depending on size of fish, or until just cooked through.
5
Remove barramundi onto a serving platter. Heat the roasting pan on the stove over medium heat. Cook the pan juices until reduced by half, about 5 minutes. Drizzle the sauce onto roasted barramundi once portioned and served.
