Episode Recipes
Baked Barramundi with White Beans, Sicilian Olives & Herb Salad
COOK TIME: 40 mins
SERVES: 4-6
Jacqui Oven-baked barramundi on glossy white beans braised with Sicilian olives, topped with lemony parmesan crumbs and a bright herb salad.
Ingredients List
White beans
Barramundi
Lemony parmesan crumbs (pangrattato)
Herb salad
Method
- Preheat the oven to 200 degrees Celsius.
- Make the crumbs: toast the breadcrumbs in the olive oil in a pan over medium heat until golden. Off the heat, stir through the lemon zest, chilli, parmesan and a pinch of salt. Set aside.
- Start the beans: heat a good glug of olive oil in a pan and cook the shallots and garlic for 3 to 5 minutes until soft. Add the white wine and let it bubble and reduce by half.
- Add the beans, olives, oregano, chilli, lemon zest (and cherry tomatoes, if using). Stir and cook for 2 minutes.
- Add the broth, bring to a simmer and cook 5 to 8 minutes until thickened and glossy. Off the heat, swirl through the cold butter and the lemon juice, then season.
- Bake the fish: place the fillets on a lined tray, drizzle with olive oil, season and squeeze over lemon. Bake 12 to 15 minutes until just flaking.
- Dress the salad: toss the herbs and shallot with the lemon juice, olive oil and a pinch of salt.
- To plate: spoon the glossy beans onto a platter or plates, top with the baked barramundi, scatter over the parmesan-lemon crumbs, and finish with the herb salad and a drizzle of olive oil.
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