Barramundi & Broccolini
Barramundi are a delicious fish that’s starting to become a lot more popular and accessible. It’s also a GREAT source of sustainable seafood. They’re farmed in fully recirculating systems which means that there’s very little environmental impact due to farming. They’re also relatively low cost and pretty easy to work with.
This recipe is super flexible and could be done with any flakey white fish. You could also use the same technique with any vegetable that you wanted. For a VIDEO tutorial, click here to see a demonstration on YouTube!
2 fillets of barramundi, trimmed
1/2 pound of broccolini
1 potato, cut into 1/2” cubes
2 tablespoons sliced shallot
Zest of one orange
Dried chili flake
1) Trim and season fish fillets with salt and set aside.
2) Add potato cubes to a pot of cold, salted water. Bring to a boil and cook until just BEFORE the potatoes become tender, drain and dry thoroughly.
3) Add broccolini to one half of a foil lined baking tray. Sprinkle with shallots, orange zest, and olive oil and season with salt and chili flakes. Toss to combine.
4) Add drained potatoes to the other side of the baking try. Drizzle with olive oil and season with salt. Add the baking tray with the broccolini to a 425 degree over and bake until the broccolini becomes tender and the potatoes are crispy and browned. The potatoes MAY require a slightly longer cooking time than the broccolini.
5) In a pan on medium high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. When butter becomes white and frothy, add in fish fillets presentation side down and cook until 3/4’s of the way done. Flip and cook for another minute and remove from the pan.
6) To the butter mixture, add in two table spoons of capers and remove from heat.
7) Serve and enjoy!