Middle Eastern Barramundi Cakes with Green Tahini Sauce

20m Prep

15m Cook

Serves 4

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For the Green Tahini Sauce:

  • ¼ cup fresh parsley
  • ¼ cup fresh cilantro
  • 2 Tablespoons mint
  • ¼ cup tahini
  • 1 tablespoon lemon juice

For the Barramundi Fish Cakes:

  • 2 Tablespoons cilantro (coriander herb), roughly chopped
  • 2 Tablespoons parsley, roughly chopped
  • 1 Tablespoon mint, roughly chopped
  • 16 oz The Better Fish® Barramundi Skinless Fillets
  • 1 tablespoon lemon zest
  • 1 teaspoon Za’atar
  • 3 tablespoons olive oil

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Exotic herbs and spices liven up a global favorite. Middle Eastern Za’atar, fresh cilantro, parsley, and mint flavor these fabulous (and easy!) fish cakes. The clean buttery taste of Barramundi is the perfect counterpoint to the complexity of these herbs and spices. This zesty update on one of the world’s favorite dishes is sure to brighten up your summer party! Recipe adapted from getflavor.com.


Step 1
Make the Green Tahini sauce. Put the parsley, cilantro, and mint in a food processor and pulse until finely chopped. Add the tahini, lemon juice, and 1 tablespoon water until smooth. Continue blending, adding water 1 tablespoon at a time, until the desired consistency is reached (thin enough to drizzle but not watery). Set aside.

Step 2
Rinse out the food processor. Add the cilantro, parsley, mint, and pulse until finely chopped.

Step 3
Add about ⅓ of the Barramundi, lemon zest, za’atar and pulse until roughly chopped and combined.

Step 4
Remove from the food processor and fold into remaining Barramundi that have been chopped into a ¼-inch dice.

Step 5
Form the fish into 1 ½-inch patties.

Step 6
Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering. Add the patties, working in batches if necessary, and fry for 2 to 3 minutes per side, until lightly browned and cooked through.

Step 7
Transfer Barramundi cakes to a paper towel-lined plate as they finish cooking.

Step 8
Serve the fish cakes as an appetizer with the green tahini sauce drizzled over or on the side for dipping. Plate with fresh herbs and lemon. To make it a full meal, serve with couscous or freekeh and a simple salad of chopped tomato and cucumber.

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