Crispy-Skinned Barramundi with Pea Puree and Vegetables
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Crispy-Skinned Barramundi with Pea Puree and Vegetables
Tessa
Rated 5.0 stars by 1 users
Category
Mains
Author:
Tessa
Servings
2
Prep Time
15 minutes
A beautiful combination of crispy-skinned barramundi and a silky smooth pea puree. Served with the potato and asparagus, this makes a nutritious, well-balanced and satisfying meal!
Ingredients
Potatoes
-
200 g baby potatoes, skin on
- 1 tbsp butter
-
Changing Habits Seaweed Salt to taste
- 2 tbsp parsley, chopped
Pea Puree
-
500 g frozen peas
-
2 tbsp fresh lemon juice
-
Changing Habits Seaweed Salt to taste
Fish
-
1 tbsp butter
- 1 clove garlic, sliced
- 2 Fillets of fresh barramundi (skin on)
- Bunch of asparagus
Garnish
-
Small handful of sprouts or micro herbs
- Lime wedges
- Fresh chilli or dried chilli flakes
- Roasted pistachio nuts
-
Cracked Changing Habits Pepper
-
Changing Habits Salt to taste
Directions
Potatoes
Cook the baby potatoes in boiling water until tender (approximately 15 minutes). Remove from the heat and carefully stir through the butter, parsley and salt. Set aside.
Pea Puree
- Blanch the frozen peas by placing in a bowl with boiling water and a pinch of salt for 2 minutes. Drain the liquid and place the peas in a Thermomix or blender with the lemon juice and another pinch of salt and blitz until smooth.
Transfer the mixture into a sieve and, using the back of a spoon, push the blended peas through. This should form a smooth consistency. Set aside.
Fish
- Heat a fry pan over a medium-high heat. Add the butter. Once melted, add the garlic and fry until it is crispy. Set aside.
Using the same fry pan, fry the barramundi skin down for approximately 2 minutes and then flip over and cook for another 5 minutes or until cooked through. Set aside.
Using the same pan and juices, fry the asparagus for approximately 10 minutes, turning halfway.
Assembly
- On two plates, distribute the pea puree evenly. Then add the potatoes, asparagus, fish and garlic.
Garnish with sprouts/micro herbs, chilli, pistachios and a good squeeze of fresh lime juice.
