Crisp barramundi with brown butter and capers recipe

Name: Crisp barramundi with brown butter and capers recipe
Yield: 4
Ingredients: 150g sugar snaps, trimmed; ½ cup (60g) frozen baby peas; 2 tbs olive oil; 4 x 150g barramundi fillets, boned, skin on; 2 baby cos, halved lengthways; 100g butter, chopped; 2 shallots, thinly sliced into rings; 1 tbs baby capers; Juice of 1 lemon; ¼ cup finely chopped flat-leaf parsley

Rate now

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

Aug 07, 2018

“This simple and light take on peas à la Française works well with pan-fried fish” - Colin Fassnidge.

150g sugar snaps, trimmed
½ cup (60g) frozen baby peas
2 tbs olive oil
4 x 150g barramundi fillets, boned, skin on
2 baby cos, halved lengthways
100g butter, chopped
2 shallots, thinly sliced into rings
1 tbs baby capers
Juice of 1 lemon
¼ cup finely chopped flat-leaf parsley

Method

1.

Blanch sugar snaps and peas in a saucepan of salted boiling water for 1 minute or until just tender. Drain, refresh in iced water, drain and slice sugar snaps in half. Set aside.
2.

Heat 1 tbs oil in a large frying pan over high heat and fry fish skin-side down for 6 minutes or until skin is crisp and golden. Turn and cook for 2 minutes or until just cooked. Place on a plate, cover loosely with foil and set aside to rest. Wipe out pan, heat remaining oil, add lettuce and cook for 2 minutes or until golden, then turn and cook for a further minute. Add to plate with fish to keep warm.
3.

For brown butter, heat butter in the same pan over medium heat for 3-4 minutes or until it begins to turn golden. Add shallot and capers, and cook for 1-2 minutes or until butter is browned. Add lemon juice, sugar snap, peas, lettuce and parsley, cook for 1 minute to heat through and season. Serve fish with sugar snap, peas and lettuce, and top with brown butter mixture.