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.





Crisp Skinned Barramundi with White Salad

Course Mains
Servings 4



  • 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)


  • 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


  • 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


  • 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.



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