Steamed Murray cod, olive crumble, pumpkin seeds, crunchy quinoa, black sesame seeds, yoghurt, pickled cucumber granita, dill powder.

Recipe by Il Bacaro

Serves: 4

Preparation time: 30 mins

Cooking time: 40 mins

Murray Cod


  • Fillet, skin and bone Murray cod.

  • Make a glaze with 10gm of honey and 10gm balsamic vinegar.

  • Brush the Murray cod with the glaze, and steam for approximately 6 minutes.

Olive Crumble


  1. 10gm dried olives

  2. 50gm butter

  3. 100gm flour

  4. 25ml cold water

  5. Pinch salt

Combine butter and flour in a food processor and mix until butter is blended in flour. Add olives, water and salt and mix until it forms a dough. Bake at 180 degrees for a pout 10 minutes until cooked. Allow to cool slightly, and crumble to a course consistency.

Allow to cool.

Pumpkin Seeds


  1. Toast pumpkin seeds in a dry pan tossing and stirring consistently.



  1. 1/2 cup black quinoa

  2. 3/4 cup water

Place quinoa and water in a pot.

Put on a low heat, and cover .

Allow quinoa to absorb all the water, and is cooked (about 15-20 minutes)

Place cooked quinoa on a tray and allow to cool.

Once cool, fry quinoa @160 degrees until crunchy.

Drain well, and place on absorbent paper and allow to cool.

Black sesame seeds

Toast black sesame seeds in a dry pan tossing and stirring consistently.


Organic cows milk yoghurt

Mix yoghurt until it becomes a pouring consistency.

(We are going to smoke the yoghurt. Not sure if that will be too much for the recipe)

Pickled cucumber granita

1 Lebanese cucumber

250ml white wine

125ml white wine vinegar

75 ml water

Place in a pot the white wine, vinegar, and water and bring to the boil.

Slice cucumber and add to the boiling liquid, and remove from heat.

Strain cucumber and reserve the liquid.

Blitz the cucumber in a food processor with 150ml of the pickling liquid.

Place in to a container and freeze.

Once frozen, shred the frozen liquid with a fork to form the granita.

Dill Powder

Dehydrate dill, or dry out in a very low temperature oven.

Once dry, blitz in a food processor.

To assemble:

On a plate, place 3 tablespoons of the olive crumble to create a bed for the Murray cod.

Place 1 tablespoon of crunchy quinoa on top of the olive crumble.

Place 1 tablespoon of the toasted pumpkin seeds on the olive crumble.

Place 1 teaspoon of the toasted black sesame seeds on top of the olive crumble.

Place the steamed Murray cod on the crumble.

Drizzle 1 tablespoon of yoghurt over and around the Murray cod.

Spoon 1 tablespoon of the granita around the fish.

Sprinkle the dried dill powder over and around the Murray cod.

Garnish the Murray cod with some dill leaves and edible flowers (we used wisteria flowers)