Barramundi and Braised Beans
I'm trying to include more fish in our diet, so twice a week I'm at Partridges, keeping my fingers crossed for Barramundi. I normally do green veggies with a drizzle of truffle oil but have become more adventurous recently with my sides!
The whole thing takes about 30 minutes to make, so great for weeknights. This Recipe is easily halved, so great for just us on a weeknight but I have made it for guests for dinner and it has gone done well!
Ingredients
4 adult portions of Barramundi (skin on)
350g green beans
1 can chopped tomato
1 medium- large brown onion
3 garlic cloves, thinly sliced
1 cup chicken stock
3 Tbs chopped dill
3 Tbs chopped parsley
1 lemon/lime - juiced
Salt and pepper
Method
Score the Barramundi skin (cut at 1/2 cm intervals) and rub with salt flakes. Cook on high heat, skin side first, making sure to press the fish down for the first 3 minutes so the skin doesn't curl away. Barramundi is easy to cook because you can see the fish start to whiten as the heat goes through the meat. Cooking time will vary greatly depending on the thickness. I wait until the 'white' has reached about 2/3 and I turn the fish over and cook for half the time I spent cooking the first side. Remember it will keep cooking when you remove from the heat.
For the beans, top and tail the beans and wash to get ready. Cut the onion into half moons and saute in a large pan on medium, with the sliced garlic for 5 minutes until tender. Now turn the heat to medium-high and add the can of tomatoes and cook for 5 minutes until the tomato cooks out a little. Add the chicken stock, dill and parsley and cook for
5 minutes until sauce reduces a little more. Now add the beans and lemon juice and cook in the pan for 5 minutes until the beans are cooked but still crispy. There should still be some sauciness (it's a thing) left to the beans and tomato. (The picture above is just after i added the stock, so you can still see its a little watery) Salt and pepper to taste and serve.
Tips:
To get a crispy skin on any fish, score it with a sharp knife and sprinkle salt flakes. Then place it into a hot pan skin side down and hold it flat for the first minute so the skin doesn't curl away.This will give you an even crispy skin across your fillet. Fat and oil may splatter up, so you need to develop some heat resistance to your skin, or you can use a large flat spatula.
