Grilled barramundi, fennel, native herbs
serves
4
Grilled barramundi, fennel, native herbs
Barramundi is possibly Australia’s most iconic native freshwater fish. The wild variety has a clean, sweet earthiness and firm texture. Grilled, the skin turns crisp
and glassy, its natural oils protecting the succulent flesh. – Lennox Hastie.
Ingredients (6)
- 1 x 800g barramundi fillet (preferably wild – skin on), pin-boned
- 150ml extra virgin olive oil
- 1 fennel, shaved (we used a mandoline)
- 20g dried dulse (optional – from Essential Ingredient, substitute crumbled nori sheets – from Asian food shops)
- 150g native greens (such as salt bush, samphire and purslane from good grocers ) substitute baby spinach and flat-leaf parsley)
- Juice of 1 lemon
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat a barbecue or chargrill pan to medium-high heat.
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2.Season flesh side of barramundi, rub all over with 2 tsp oil and grill, skin-side down, for 12 minutes. Turn and grill for a further 5-6 minutes or until just cooked through. Transfer to a baking tray and set aside to rest.
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3.Meanwhile, lightly toss the fennel in 2 tsp oil and grill, tossing regularly, for 2 minutes to start to soften. Add dulse and native greens, and grill, tossing regularly, for 1 minute or until herbs are just wilted. Transfer to a bowl.
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4.In a small frypan, heat remaining 130ml oil over medium heat until warm. Add lemon juice to pan and stir to combine.
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5.Spread fennel mixture across a large serving platter, top with barramundi and pour over the lemon oil. Serve immediately.
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