Oven-roasted barramundi and fennel with beetroot dressing

Recipes / Fish

For a quick weeknight meal with a gourmet touch try this delicious oven-roasted barramundi and fennel with beetroot dressing. Recipe by Curtis Stone.

Recipe «Oven-roasted barramundi and fennel with beetroot dressing» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 4 fennel bulbs , tough outer layer removed, tops reserved, 3 tbsp olive oil, divided, 4 barramundi fillets, 1/2 medium beetroot , peeled, cut into about 3cm pieces, 1 1/2 tbsp extra-virgin olive oil , 1 1/2 tbsp white wine vinegar, 1 small shallot, finely chopped, 2 tsp honey .

Ingredients:

  • 4 fennel bulbs , tough outer layer removed, tops reserved 
  • 3 tbsp olive oil, divided 
  • 4 barramundi fillets 
  • 1/2 medium beetroot , peeled, cut into about 3cm pieces 
  • 1 1/2 tbsp extra-virgin olive oil 
  • 1 1/2 tbsp white wine vinegar 
  • 1 small shallot, finely chopped 
  • 2 tsp honey 

Instructions

  1. Place a large sturdy baking tray on the centre rack of the oven and preheat to 250C (230C fan-forced).
  2. Cut the fennel bulbs in half lengthways and then cut the halves lengthways through the roots into 1cm-thick slices. In a large bowl, toss the fennel with 2 tablespoons of the olive oil and season with salt. Place the fennel in an even layer on the preheated baking tray. Roast, turning occasionally, for about 18 minutes, or until the fennel is caramelised and almost tender.
  3. Finely chop enough of the fennel tops to measure 1 tablespoon. Season the barramundi with salt and pepper and coat with the remaining 1 tablespoon of olive oil and the fennel tops. Add the barramundi to the tray with the fennel. Roast for 8-10 minutes depending on the thickness of the fillets, or until the barramundi is just cooked through and the fennel is tender.
  4. Meanwhile, blend the beetroot pieces in a food processor until they resemble coarse breadcrumbs. Transfer to a small bowl and stir in the extra-virgin olive oil, vinegar, shallot and honey. Season the dressing with salt and pepper.
  5. Divide the fennel and barramundi among 4 plates. Drizzle with the beetroot dressing, garnish with some more fennel tops and serve.