Crispy-Skinned Barramundi With Garlic And Herb Oil
September 19, 2022
![Crispy skinned barramundi with garlic](https://infinitybluebarramundi.com/wp-content/uploads/2022/08/Crispy-skinned-barramundi-with-garlic.jpeg)
Raised in Southwest Arizona, in pristine spring water sourced from an ancient underground aquifer. Our Desert Springs Barramundi is the finest fish around. Sustainably grown, high in Omega 3 and protein, its delicious and healthy for you and the planet.
Ingredients:
- 4 (5oz each) boneless Desert Springs Barramundi fillets with skin on
- 1 bunch broccolini, trimmed, halved crossways
- 15oz tomato medley mix
- 7oz green beans, trimmed
- 2/3 cup extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1 small lemon, rind zested into fine strips, juiced
Method:
Preheat oven to 425F/390F
fan-forced. Place vegetables
a large baking tray lined with
baking paper. Add a drizzle of
oil and season with salt and
pepper. Toss to coat. Bake for 12
minutes. Meanwhile, heat a large
non-stick frying pan over high
heat. Add fish, skin-side down.
Cook for 2 minutes or until skin
is very crispy around edges and
centre is just starting to crisp.
Place fish, skin-side up, on top
of vegetables on tray. Bake for
4 minutes or until fish is just
cooked through and vegetables
are tender. Heat remaining oil in
a small saucepan over medium
heat. Add garlic.
Cook, stirring, for 1 minute or until fragrant.Add chives and parsley. Cook
for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt
and pepper. Serve barramundi and vegetables drizzled with warm garlic and herb oil.
Recipe adapted from: https://www.taste.com.au/recipes/crispy-skinned-barramundi-garlic-herb-oil/e5c1e79b-a491-437a-b650-93a5b45ccdba