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Oven-roasted barramundi and fennel with beetroot dressing
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up gourmet oven-roasted barramundi with fennel and beetroot dressing for a quick weeknight meal. Recipe by Curtis Stone.
Ingredients:
  • 4 fennel bulbs (about 1kg total), tough outer layer removed, tops reserved
  • 54.60 gm olive oil, divided
  • 4 (180g each) barramundi fillets
  • 1/2 medium beetroot (about 90g), peeled, cut into about 3cm pieces
  • 27.30 gm extra-virgin olive oil
  • 30.00 ml white wine vinegar
  • 1 small shallot, finely chopped (about 1 tbsp)
  • 14.40 gm honey
Instructions:
  • Preheat your oven to 250C (230C fan-forced) with a large sturdy baking tray on the center rack.
  • Halve the fennel bulbs lengthwise, then slice each half through the roots into 1cm-thick slices. Toss the fennel with 2 tablespoons of olive oil and salt in a large bowl. Spread the fennel evenly on the baking tray. Roast for approximately 18 minutes, turning occasionally, until caramelised and nearly tender.
  • Finely chop enough fennel tops to measure 1 tablespoon. Season the barramundi with salt and pepper, then coat it with 1 tablespoon of olive oil and the chopped fennel tops. Place the barramundi on the tray with the fennel and roast for 8-10 minutes, or until the fish is cooked through and the fennel is tender.
  • Blend the beetroot pieces in a food processor until they resemble coarse breadcrumbs. Transfer to a small bowl and mix with extra-virgin olive oil, vinegar, shallot, honey, and season the dressing with salt and pepper.
  • Plate the fennel and barramundi among 4 plates, generously drizzle with the beetroot dressing, garnish with additional fennel tops, and serve.

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