Recipe Laura Bakhtiarian | Photos Naomi Giatas
This seafood dish is fresh and vibrant, and bursting with flavour!
Time 25 minutes + 30 minutes for resting
Serves 4
Ingredients
- 4 x 150g Foodland Barramundi Fillets, skin on and deboned
- Extra virgin olive oil for frying and drizzling
- 4 medium potatoes, cut into chunks
- 4 small zucchinis, halved lengthways
- 1 bunch of broccolini, blanched and drained
- 1 punnet of assorted grape tomatoes, sliced randomly
- 115g pitted kalamata olives, halved
- 1 tbsp capers, roughly chopped
- 2 anchovy fillets, finely minced
- ½ red onion, finely diced
- 2 tbsp freshly chopped parsley
- 1 tbsp finely chopped dill
- ½ lemon, juice only
- 2 lemons, halved for garnish
- Salt and pepper, to taste
Method
- Preheat the oven to 200°C.
- Pat the fish dry with paper towel and place skin side up on a plate in the fridge for 30 minutes uncovered to allow the skin to dry out.
- Place potato chunks in a pot of cold water and bring to a boil for 5 minutes or until just tender when pierced with a knife. Drain, then place on a lined baking tray and drizzle with olive oil and season with salt and pepper. Bake for 15–20 minutes, or until golden.
- Place the tomatoes, anchovies, capers, olives, red onion and herbs in a bowl. Drizzle with a little olive oil and dress with the juice of ½ a lemon. Toss to combine and set aside.
- Over a high heat, place the zucchini halves flesh side down in a pan. Cook on both sides for 5 minutes or until they are chargrilled. Set aside while you cook the broccolini in the same hot pan for about 3 minutes on either side, then cook the lemon halves flesh side down for 2 minutes until they develop a brown colour. Keep all the veggies warm in the oven while you cook the barramundi.
- Place a frypan over a high heat. Drizzle the barramundi with olive oil and season the skin with salt and pepper. Place the barramundi skin side down in the pan and carefully hold the fish down to stop the skin from curling. Cook the fish for 3–4 minutes either side, or until the edges of the fish are opaque.
- Remove the potatoes and veggies from the oven. Dress the greens with olive oil and season with salt and pepper.
- Arrange the potatoes and greens on each plate, top with the tomato salsa and then place the crispy skinned Barramundi, skin side up on top. Scatter over baby herbs or chopped parsley. Serve with lemon wedges and drizzle with chilli oil for an extra kick.
We used: Foodland Barramundi
If it’s fresh seafood you’re after, then the Foodland seafood counter should be your go-to! Filled with locally sourced fish, prawns, calamari and more, you’ll find everything you need to prepare a luxe seafood feast, perfect for entertaining. Looking for something special? Chat to the team behind the seafood counter and they’ll order it in for you.
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