Barramundi with Fennel Salad
SERVING
2
PREP TIME
20 minutes
COOK TIME
10 minutes
Two Expat Cooks shows us how to make this simple yet super tasty Barramundi Fennel Salad. The sweetness and freshness of the Barramundi makes it easy to cook and eat.
INGREDIENTS
- 2 x 200g Barramundi fillet
- ½ teaspoon butter
- 2 tablespoons olive oil
- 1 medium sized fennel
- 1 pomegranate
- 1 tablespoon of capers
- Zest and juice of 1 lemon
- Salt and pepper to taste
PREPARATION
- Marinate your fillets of barramundi with half the juice of the lemon, 1 tablespoon of olive oil and salt and pepper. Leave for about 20 minutes.
- Take a whole fennel and remove the outer skin. With a potato peeler, slice the fennel from the root end creating ribbon like pieces. Put the slices into a big bowl of iced water with a touch of lemon juice. Leave for 10 minutes, pat dry with kitchen pepper and toss with 1 tablespoon of olive oil, the remaining lemon zest, pomegranate, capers and salt and pepper. Set aside to marinade.
- Heat a large non-stick frying pan with a drizzle of olive oil and the butter. Add the fillets, flesh side down to the pan once it’s very hot. Cook for roughly 4 minutes on each side or until cooked through.
- Arrange fennel salad on serving dish, top with barramundi. Garnish with additional lemon zest and pomegranate.
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