Category, , , , DifficultyIntermediate

One of my all time favourite fish dishes + great for entertaining.

Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
 150 g 5 Barramundi Fillets
Herb Crust
 1 lemon
 Drizzle of olive oil
 2 tbsp chopped parsley
 Zest of 1 lemon
Puree
 500 g onion
 1 clove garlic
 250 g organic butter beans, canned
 10 g lemon thyme
Vege
 Olive oil – 1 Tbsp per vege.
 500 g Brussel sprouts raw
 300 g Savoy cabbage & cavolo nero
 1 clove crushed garlic
 100 g toasted chestnuts – use frozen if you can’t find fresh
 100 g cooked butter beans – marinated  in lemon zest, salt & pepper
 Zest of 1 lemon
 Salt + Pepper
1

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

 150 g 5 Barramundi Fillets
Herb Crust
 1 lemon
 Drizzle of olive oil
 2 tbsp chopped parsley
 Zest of 1 lemon
Puree
 500 g onion
 1 clove garlic
 250 g organic butter beans, canned
 10 g lemon thyme
Vege
 Olive oil – 1 Tbsp per vege.
 500 g Brussel sprouts raw
 300 g Savoy cabbage & cavolo nero
 1 clove crushed garlic
 100 g toasted chestnuts – use frozen if you can’t find fresh
 100 g cooked butter beans – marinated  in lemon zest, salt & pepper
 Zest of 1 lemon
 Salt + Pepper

Directions

1

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.

Lemon & Herb Barramundi w Chestnuts & Roast Brussels