Crispy-skinned barramundi with garlic and herb oil

Recipes / Fish

The extra virgin olive oil lends a fresh and distinctive flavour to this main meal of barramundi and roast vegetables.

Recipe «Crispy-skinned barramundi with garlic and herb oil» presented in category Recipes / Fish, to prepare this dish you will need no more 18 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch broccolini, trimmed, halved crossways, 400g tomato medley mix, 200g green beans, trimmed, 2/3 cup Australian extra virgin olive oil, 4 boneless barramundi fillets with skin on, skin scored , 2 garlic cloves, thinly sliced, 2 tbsp finely chopped fresh chives, 2 tbsp finely chopped fresh flat-leaf parsley leaves , 1 small lemon, rind zested into fine strips, juiced.

Ingredients:

  • 1 bunch broccolini, trimmed, halved crossways 
  • 400g tomato medley mix 
  • 200g green beans, trimmed 
  • 2/3 cup Australian extra virgin olive oil 
  • 4 boneless barramundi fillets with skin on, skin scored 
  • 2 garlic cloves, thinly sliced 
  • 2 tbsp finely chopped fresh chives 
  • 2 tbsp finely chopped fresh flat-leaf parsley leaves 
  • 1 small lemon, rind zested into fine strips, juiced 

Instructions

  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  2. Place vegetables on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Bake for 12 minutes.
  3. 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.
  4. Heat remaining oil in a small saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant (do not brown). Add chives and parsley. Cook for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt and pepper.
  5. Serve barramundi and vegetables drizzled with warm garlic and herb oil.