Crispy skin barramundi with chunky salsa verde
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesIngredients
4 4 barramundi fillets
Lemon wedges to serve
- CHUNKY SALSA VERDE
1 1 ⁄4 cup chopped flat-leaf parsley
1 1 ⁄4 cup chopped coriander
1 1 ⁄2 bunch finely chopped chives
2 Tbsp 2 chopped dill
1 Tbsp 1 chopped capers
Zest and juice of 1 lemon
1 1 ⁄2 Tbsp dried oregano
1 1 garlic clove, finely grated
1 tsp 1 chilli flakes
Salt and pepper
1 1 ⁄2 cup olive oil, extra for pan
Method
- Preheat oven to 180°C and line baking tray with baking paper.
- Pat fish fillets dry and make 2 insertions lengthways along skin.
- To make chunky salsa verde, place chopped parsley, coriander, chives, dill, capers, lemon zest and juice, dried oregano, garlic and chilli flakes. Season with pinch of salt and pepper and add olive oil. Mix well to combine. Set aside.
- Bring large frying pan to medium- high heat. Drizzle with olive oil. Sear fish on skin side for 3-4 minutes, until golden and crispy.
- Transfer to prepared baking tray. Bake in oven for 10-12 minutes, until cooked through.
- Spoon some chunky salsa verde on platter and place barramundi on top. Spoon over more chunky salsa verde and serve with lemon wedges.
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