Pan-Roasted Barramundi

with semi-dried tomato & caviar of zucchini

Pan-Roasted Barramundi

with semi-dried tomato & caviar of zucchini
Serves 4

Toss tomatoes with dried oregano, salt, pepper and olive oil. Place on a cake rack and dry in the oven at 80°C for 2 hours.


Peel the zucchini, retaining the skin (aiming for 5mm thickness). In a large pot add the oil and bring to high heat. When the oil is a bit smoky, add crushed garlic, zucchini skin and basil. Keep on high heat and stir continuously for 3-4 minutes.

Put everything in a tray and allow to cool. When it is cold, take out the basil and place remaining ingredients in a food processor. Pulse to reach the desired size and consistency. Adjust the seasoning with salt and pepper. Keep in the fridge until required.

To Serve

Place the barramundi skin side down in a hot oiled pan. Cook the fish all the way on the skin. You may need to put in the oven to finish if the fish is thick.

Add the tomatoes to the plate and quenelle the zucchini, placing them next to the tomato. Position the barramundi adjacent to the garnishes and finish with the dressed rocket leaves.

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