RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 2 Pieces Coles Ocean Farmed Barramundi
  • 1 bunch parsley, chopped
  • 1 bunch Dill, chopped
  • 1 bunch Chives, chopped
  • ½ jar Coles baby capers
  • 250g Butter
  • 2 Baby Cos, cut in chunks
  • 1 Bunch Radishes, sliced
  • Cobram Estate Classic EVOO
  • ½ cup melted butter
  • ½ lemon

METHOD:

  • Pre heat a non stick frypan until its hot. Add in a enough EVOO to cover the base of the pan. Add in one tsp of melted butter. Make sure the oil is hot again, place the barramundi fillets skin side down. Make sure you press down the fillets for approximately 30 seconds so that it doesn’t curl up onto itself. You could do this carefully with your hands or with a spatula. Season the flesh with salt. Cook for 5-6 minutes before flipping the fish over to cook for another 2 minutes.
  • To a saucepan of melted butter, add chives, dill, parsley and capers. Stir to mix together. Take the saucepan off the heat and add the juice of ½ a lemon. Mix through.
  • To make the salad, place the cos lettuce, radishes, a drizzle of EVOO and a pinch of salt. Toss to combine.
  • To serve, add salad and barramundi fillet onto a plate. Spoon the herb butter over the barramundi fillet.

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