Middle Eastern Barramundi Cakes with Green Tahini Sauce

Serves 4 Ingredients: 1/4 cup - fresh parsley, 1/4 cup - fresh cilantro, 2 tablespoons - fresh mint, 1/4 cup - tahini, 1 tablespoon - lemon juice, 3 - 6oz skinless Australis Barramundi fillets, 2 tablespoons - cilantro, roughly chopped , 2 tablespoons - parsley, roughly chopped, 1 tablespoon - mint, roughly chopped, 1 tablespoon - lemon zest, 1/2 teaspoon - Za'atar, 3 tablespoons - olive oil,
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Middle Eastern Barramundi Fish Cakes
with Green Tahini Sauce

  • 20m prep
  • 15m cook
  • Serves 4
    Team Australis

  • Pairs with White wine

  • Perfect for Entertaining

  • Perfect For Weeknights


¼ cup parsley
¼ cup cilantro (coriander herb)
2 tablespoons mint
¼ cup tahini paste
1 tablespoon lemon juice
3 6oz The Better Fish® Barramundi Skinless Fillets
2 tablespoons cilantro (coriander herb)
roughly chopped
2 tablespoons parsley
roughly chopped
1 tablespoon mint
roughly chopped
1 tablespoon lemon zest
½ teaspoon za'atar
3 tablespoons olive oil

Nutrition per serving

Calories 291.61kcal 15%
Fat 21.64 31%
Carbs 5.84 2%
Sugars 0.23 0%
Protein 20.01 40%
Sodium 33.22mg 2%
Fiber 1.67 6%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 291.61kcal 15%
Fat 21.64 31%
Saturated Fat 3.32 17%
Monounsaturated Fat 11.57 1157%
Polyunsaturated Fat 5.49 549%
Carbs 5.84 2%
Fiber 1.67 6%
Sugars 0.23 0%
Protein 20.01 40%
Cholesterol 42.53mg 14%
Sodium 33.22mg 2%
Calcium 208.05mg 26%
Magnesium 75.21mg 20%
Potassium 446.51mg 13%

% Daily Value*

Iron 4.26mg 30%
Zinc 1.51mg 15%
Phosphorus 133.86mg 19%
Vitamin A 191.23mkg 24%
Thiamin B1 0.06mg 5%
Riboflavin B2 0.05mg 4%
Niacin B3 1.43mg 9%
Vitamin B6 0.17mg 12%
Folic Acid B9 31.32mkg 16%
Vitamin B12 0mkg 0%
Vitamin C 11.7mg 15%
Vitamin D 7.65mkg 153%
Vitamin E 1.62mg 14%
Vitamin K 103.36mkg 138%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

9.3 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 1.67   6% DV
Protein 20.01   40% DV
Calcium 208.05mg   26% DV
Magnesium 75.21mg   20% DV
Potassium 446.51mg   13% DV
Iron 4.26mg   30% DV
Vitamin A 191.23mkg   24% DV
Vitamin C 11.7mg   15% DV

Nutrients with negative impact

Saturated Fat 3.32   17% DV
Carbs 5.84   2% DV
Cholesterol 42.53mg   14% DV
Sodium 33.22mg   2% DV

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 1/3 of the barramundi, lemon zest, za’atar and pulse until roughly chopped and combined (you want it to be well mixed but not a smooth paste).
Step 4
Remove from the food processor and fold into remaining 2/3 pounds of barramundi that have been chopped into a 1/4inch dice.
Step 5
Form into 1-1/2-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.
  • The New York Times
  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.