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Barramundi with braised fennel sauce
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
"Enjoy pumpkin sauce as a flavorful dip for crispy grissini or charred flatbread."
Ingredients:
  • 1L chicken style liquid stock
  • 1 lemon, juiced
  • 2 cloves garlic, bruised
  • 80g butter, roughly chopped
  • 4 bulbs baby fennel, trimmed, cut into wedges, fronds reserved
  • 36.40 gm olive oil
  • 4 x 200g pieces barramundi fillet, skin scored
  • 40g rocket
  • Roasted flaked almonds (optional), to serve
  • 400g (about 1/4) butternut or jap pumpkin, peeled, seeded, roughly chopped
  • 80ml (1/3 cup) olive oil
  • 5.00 gm cumin
  • 2.50 gm sweet paprika
  • 3 cloves garlic
Instructions:
  • Preheat the oven to 200°C. Toss pumpkin with oil, cumin, and paprika in a roasting pan, season with salt and pepper, cover loosely with foil, and roast for 20 minutes until tender.
  • In a large saucepan over high heat, bring stock, lemon juice, garlic, and butter to a boil. Add fennel, reduce heat to medium, and simmer for 15 minutes until fennel is tender.
  • Combine the pumpkin and garlic in a food processor and blend until velvety. Let it cool. Yield: 1 3/4 cups.
  • Heat oil in a large, heavy-based frying pan until sizzling. Add fish, skin-side down, and sear for 3 minutes until golden. Flip and cook for another 3 1/2 minutes until just cooked. Rest fish in the pan off the heat for 5 minutes.
  • Distribute fennel evenly among bowls and drizzle with braising liquid. Place fish and rocket on top, then sprinkle with flaked almonds and the reserved fennel fronds. Finish with a dollop of pumpkin sauce before serving.

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