Crisp Skinned Barramundi with White Salad
A Fabulous Recipe from The Monday Morning Cooking Club
A wonderful salad all on its own, adapted from a recipe in New Zealand’s Dish magazine. We’ve made it into a meal by adding a crisp skinned fish fillet.
Simple.
Delicious.
Perfect.
Crisp Skinned Barramundi with White Salad
Ingredients
Salad
- 1/4 white cabbage
- 4 baby fennel
- 4 sticks celery
- 2 handfuls baby rocket leaves
- 8 shallots (or spring onions)
- 6 Brussels Sprouts (when in season)
Dressing
- 1 clove garlic bruised
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 tablespoon prepared wasabi paste
- sea salt and freshly ground black pepper
Fish
- 4 thick white fish fillets such as Barramundi or Blue Eye Trevalla
- 1 tablespoon grape seed or coconut oil
- sea salt and freshly ground black pepper
Instructions
- Wipe the garlic over the inside of a large salad bowl, then discard the garlic.
- Using a mandolin, food processor or sharp knife, finely slice or shave the salad ingredients and place in the bowl. The finer, the better.
- In a bowl or jar, whisk together or shake the dressing ingredients, taste for wasabi and salt.
- 20 minutes or so before serving, toss salad ingredients together with the dressing, Taste for seasoning.
- Preheat the oven to 200C.
- To cook the barramundi or other fish, season the fillets generously with salt and pepper and drizzled with a little oil. Heat an oven proof non stick frying pan on the stove. When hot, place the fish fillets skin side down in the pan. Allow to cook for a couple of minutes until the skin golden brown and comes away easily from the pan. Carefully turn each piece over and cook in the oven for 3 - 5 minutes, depending on the thickness. Remove from the oven when just about cooked through and allow to rest, loosely covered with foil, for 5 minutes. Serve on top of the white salad.
