Ingredients (serves 2)
2 x barramundi fillets or any white fish fillets*
Sea salt & cracked pepper
1 lemon, cut into wedges
2 bunch asparagus
Extra-virgin olive oil
Micro herbs
Fennel & Potato Puree
15g butter
100g fennel, diced
100g potato, peeled, diced
2 tablespoon fennel fronds, chopped + extra for garnish
Salsa Verde
5 anchovy fillets (optional)*
1 tablespoon capers
2 garlic clove, crushed
2 teaspoon Dijon mustard
2 teaspoon red wine vinegar
1 cup flat leaf parsley leaves
½ cup mint leaves
1/3 cup extra-virgin olive oi
Method
- For the salsa verde, place all ingredients in a food processor and blitz to make a smooth sauce, (add a little water if needed) season to taste and set aside.
- For the fennel & potato puree: melt butter in a saucepan over medium heat, add fennel and potatoes and cook stirring occasionally for about 5 minutes. Add 1 ½ cups of water and simmer until vegetables are soft. Cool slightly and place in food processor, puree until smooth, season to taste, reheat just before serving.
- Heat a non-stick pan over medium to high heat, drizzle a little olive oil over the fillets and season. Sear the fillets for about 3-4 minutes or until golden. Turn and cook further 3-4 minutes or until cooked through. (Pending the thickness of the fish fillet cook accordingly). Remove from heat ready for serving.
- Steam asparagus until just tender.
To Serve
On 2 serving plates spoon puree in the middle of each plate. Arrange asparagus on top and place barramundi resting on the asparagus. Arrange droplets of salsa verde around the plate and garnish the top of the fish with micro herbs and fennel fronds and serve. Serve extra salsa verde on the side.
Chef's Notes
*Fennel, potato puree and the salsa verde can be made the day before. You can buy any white fish fillets for this recipe. A note on the anchovies; even if you don’t like anchovies you actually can’t taste the anchovy flavour at all in the sauce, it just makes the sauce more flavoursome, give it a try!
