Season the barramundi fillets with salt and pepper and brush with 1 tbsp of grapeseed oil.
Sprinkle both sides of the fillets with toasted cumin and sumac.
Heat the remaining 1 tbsp of oil in a pan and fry fillets for 3 minutes per side.
Remove fish and fry chopped shallots in the same pan for 3 minutes.
Add 110ml of white wine and simmer until reduced by half.
Stir in chopped chives and oregano then season the sauce to taste.
Blend avocados and lemon juice in a food processor until smooth.
Add olive oil, garlic, tahini, cumin, and sumac and blend until reaching a mayonnaise consistency.
Stir black sesame seeds into the avocado mixture.
Serve two fillets per plate drizzled with wine sauce and a side of avocado hummus.