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Crispy skin barramundi
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Crispy barramundi with roasted potatoes, green beans, orange, and citrus vinaigrette.
Ingredients:
  • 4 barramundi fillets, 170g each, skin on
  • 36.40 gm olive oil
  • 6 brushed potatoes, peeled and each cut into 4 uneven shaped pieces
  • 54.60 gm olive oil, divided
  • 20.00 ml parsley leaves, finely chopped
  • 400g green beans, ends trimmed
  • 1 ripe navel orange, segments only, divided
  • 54.60 gm olive oil
  • 1/2 tsp coriander seeds, coarsely crushed with a mortar and pestle
  • 42.00 gm freshly squeezed orange juice
  • 20.00 ml fresh whole coriander leaves
Instructions:
  • Preheat your oven to 220°C with a baking tray already heating inside and simultaneously bring a large pot of salted water to a rolling boil.
  • Coat the potatoes in oil, sprinkle with salt and pepper, and place on a preheated baking tray. Bake for 15 minutes, flip, and bake for an additional 10-15 minutes until golden and fork-tender. Finish with a sprinkle of parsley before serving.
  • Boil the green beans for 3-4 minutes until just tender but still crisp. Drain and let them cool on a tray.
  • To make the vinaigrette, warm up oil and crushed coriander seeds in a saucepan until fragrant. Strain the oil and discard the seeds. Whisk the infused oil into orange juice, season with salt and pepper, then mix in coriander leaves and 2 roughly chopped orange segments in a bowl.
  • Pat dry barramundi fillets with a paper towel. Score the skin with a sharp knife, making small cuts that slightly penetrate the skin but not the flesh. Season both sides. Heat 1 tablespoon of oil in a large non-stick pan over medium-low heat. Place fillets skin-side down, increase heat to medium-high, and cook for 2-3 minutes until golden brown.
  • Flip the fillets and cook for an additional 1-2 minutes until perfectly cooked. Allow them to rest in the pan for 1 minute before serving.
  • In a separate medium frying pan, heat the remaining 1 tablespoon of oil. Cook the green beans over medium heat for 3-4 minutes, then gently toss in the remaining orange segments and season to taste before removing from the heat.
  • Serve the barramundi, potatoes, and green beans on 4 plates, generously drizzling vinaigrette over and around the fish.

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