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Pan-fried barramundi with asparagus, beans and Calabrian chilli

Name: Barramundi with beans and chilli recipe
Yield: 4
Ingredients: 2 bunches asparagus, trimmed (see note); 200g green beans, trimmed; 100ml extra virgin olive oil; 400g can butter beans, rinsed, drained; 40.00 ml capers, drained; 2 long green shallots, white and green parts, thinly sliced; Handful dill sprigs; Flat-leaf parsley leaves; Large handful baby rocket; 40.00 ml sherry vinegar; 1-40.00 ml crushed Calabrian chilli in oil, plus extra to serve (see note); Finely grated zest of 1 lemon; 4 (220g each) barramundi fillets, skin on (see note)

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Pan-fried barramundi with asparagus, beans and Calabrian chilli

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by Tom Walton

Jan 08, 2025

"If your asparagus is thick, gently peel it and cut in half lengthways. If thin, cook whole. Calabrian chilli in oil is available from selected supermarkets and specialty grocers. Substitute any chilli oil." - Tom Walton

Hot tip: to get crispy skin on your fish, dry it out with paper towel and, if you have time, leave it uncovered, skin-side up, in the fridge overnight.

2 bunches asparagus, trimmed (see note)
200g green beans, trimmed
100ml extra virgin olive oil
400g can butter beans, rinsed, drained
2 tbs capers, drained
2 long green shallots, white and green parts, thinly sliced
Handful dill sprigs
Flat-leaf parsley leaves
Large handful baby rocket
2 tbs sherry vinegar
1-2 tbs crushed Calabrian chilli in oil, plus extra to serve (see note)
Finely grated zest of 1 lemon
4 (220g each) barramundi fillets, skin on (see note)

Method

1.

Preheat a lightly greased chargrill pan or large frypan over high heat.
2.

Toss the asparagus and green beans with 1 tbs olive oil in a large bowl and season to taste. Grill, turning frequently, for 2 minutes, or until lightly charred. Return to the bowl and add the butter beans, capers, shallot, herbs and rocket. Dress with sherry vinegar, 2 tbs olive oil, Calabrian chilli in oil and lemon zest. Season to taste and toss to combine. Set aside until ready to serve.
3.

Heat a large frypan over high heat. Season the barramundi all over. Add the remaining 2 tbs oil to the pan and cook fish, skin-side down, for 3-4 minutes, until skin is golden and crisp. Carefully flip fish and cook for a further 2-3 minutes, until just cooked through. Rest in pan for 5 minutes.
4.

Serve barramundi with grilled salad and extra Calabrian chilli in oil alongside.