One of my all time favourite fish dishes + great for entertaining.
1. Combine all ingredients for the herb crust, spread over fish + bake in oven on 180 degrees approx for 20 minutes.
2. For the puree. Caramelize the onions & garlic in a pot on the stovetop with a dash of olive oil. Add, thyme & beans, cook for a couple of minutes. Puree in a high speed blender, set aside
3. For the brussels, drizzle with a dash of olive oil and roast until cooked through. Approx 15 mins.
4. Lightly roast the chestnuts lightly drizzled in oil for 10 approx minutes on 180 degrees or until slightly golden.
5. In a fry pan, saute finely sliced cavelo nero + savoy cabbage in garlic + olive oil.
Heat with butter beans, zest + seasoning.
6. Place puree on plate, top with barramundi + vege. Serve with a slice of lemon.
Ingredients
Directions
1. Combine all ingredients for the herb crust, spread over fish + bake in oven on 180 degrees approx for 20 minutes.
2. For the puree. Caramelize the onions & garlic in a pot on the stovetop with a dash of olive oil. Add, thyme & beans, cook for a couple of minutes. Puree in a high speed blender, set aside
3. For the brussels, drizzle with a dash of olive oil and roast until cooked through. Approx 15 mins.
4. Lightly roast the chestnuts lightly drizzled in oil for 10 approx minutes on 180 degrees or until slightly golden.
5. In a fry pan, saute finely sliced cavelo nero + savoy cabbage in garlic + olive oil.
Heat with butter beans, zest + seasoning.
6. Place puree on plate, top with barramundi + vege. Serve with a slice of lemon.