Crispy-skin barramundi with macadamia romesco

Crispy-skinned barramundi served with a smoky, slightly rustic macadamia Romesco and vibrant blanched greens. Fresh, flavour-packed and on the table in around 30 minutes.

SERVES: 2 PREP TIME: 15 mins TOTAL TIME: 30 mins

INGREDIENTS

2 barramundi fillets, approximately 200 g each, brought to room temperature

½ tablespoon extra virgin olive oil

1–2 teaspoons wholemeal flour

Sea salt and cracked black pepper

Flat-leaf parsley, finely chopped, to garnish

Serve with blanched greens, fresh lemon juice & a good drizzle of EVOO

Macadamia Romesco

100 g roasted red capsicum, drained if using jarred

2 tablespoons tinned cherry tomatoes

1 tablespoon extra virgin olive oil

2 garlic cloves, peeled

⅓ cup macadamia pieces

1 tsp smoked paprika

A dash of red wine vinegar

A big squeeze of fresh lemon juice

½ teaspoon raw sugar

½ teaspoon chilli flakes, optional or to taste

METHOD

Preheat the oven to 180°C.

To make the romesco, place all the ingredients in a blender or food processor and blend until just smooth. You don’t want any large lumps, but a slightly rustic texture is perfect. Taste and adjust the acidity and seasoning as needed, then set aside.

Pat the barramundi fillets dry, paying particular attention to the skin. Rub the skin with the extra virgin olive oil, then season with salt and pepper and sprinkle over the wholemeal flour. Rub the flour into the skin until evenly coated.

Lightly oil a large ovenproof non-stick frying pan and place it over medium-high heat.

Once the pan is hot, add the barramundi skin-side down. Place a piece of baking paper over each fillet, then sit a small, heavy saucepan or cast-iron pan on top. This prevents the skin from curling and keeps as much of it in contact with the pan as possible.

Cook for 3–4 minutes, then carefully remove the weight and baking paper. Use a spatula to check the skin. If it isn’t yet golden and crisp, return it to the heat for another couple of minutes.

Once the skin is beautifully golden and crisp, turn the fillets so the skin faces upwards. Transfer the pan to the oven and cook for approximately 5 minutes, or until the flesh is opaque and flakes easily with a fork.

Serve the barramundi with the macadamia romesco and your choice of blanched greens. Finish with plenty of fresh lemon juice, a drizzle of extra virgin olive oil and finely chopped parsley.

Buon appetito!

GOOD TO KNOW

If you don’t have an ovenproof non-stick frying pan, transfer the fillets to a small baking tray after crisping the skin, then finish them in the oven.