Barramundi with capers and pickled fennel.
Cook time: 20 mins | Prep time: 10 mins | Serves: 3
Ingredients.
600g Barramundi boneless fillets
1/4 cup verjuice
1 teaspoon of chilli flakes
1/4 cup of capers with liquid
6 thin lemon slices
4 sprigs of dill
cracked pepper and salt
1/2 cup pickled fennel, see recipe below. Otherwise use fresh shaved fennel.
Method.
1. Preheat oven to 180°C fan forced (350°F). In a baking dish, line with parchment paper and lay fish skin side down.
2. Pour verjuice over fish, add chilli flakes, capers with 1 tablespoon of caper liquid, lemon slices. Use two sprigs, pick and sprinkle over the dill.
3. Drizzle with a little olive oil, cracked pepper, and a little sea salt.
4. Bake for 20 minutes at 180°C.
5. Serve baked barramundi with leftover dill sprigs and shaved pickled fennel or fresh fennel thinly shaved with a mandoline.
Pickled fennel:
1. Shave 1/2 a fennel bulb with a mandoline. Use a large jar and push fennel into the jar. Fill half with white vinegar. The other half with water. 1 teaspoon of sugar, 1 teaspoon of salt, and 1 tablespoon of peppercorns. Place the lid on and shake around. Store in the fridge for up to 3 months. Use after 1 hour.
