Crispy-Skinned Barramundi with Pea Puree and Vegetables
Crispy-Skinned Barramundi with Pea Puree and Vegetables
Tessa
2
15 minutes
Mains
A beautiful combination of crispy-skinned barramundi and a silky smooth pea puree. Served with the potato and asparagus, this makes a nutritious, well-balanced and satisfying meal!
Ingredients
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200 g baby potatoes, skin on
- 1 tbsp butter
Changing Habits Seaweed Salt to taste
- 2 tbsp parsley, chopped
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500 g frozen peas
2 tbsp fresh lemon juice
Changing Habits Seaweed Salt to taste
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1 tbsp butter
- 1 clove garlic, sliced
- 2 Fillets of fresh barramundi (skin on)
- Bunch of asparagus
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Small handful of sprouts or micro herbs
- Lime wedges
- Fresh chilli or dried chilli flakes
- Roasted pistachio nuts
Cracked Changing Habits Pepper
Changing Habits Salt to taste
Directions
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Cook the baby potatoes in boiling water until tender (approximately 15 minutes). Remove from the heat and carefully stir through the butter, parsley and salt. Set aside.
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- Blanch the frozen peas by placing in a bowl with boiling water and a pinch of salt for 2 minutes. Drain the liquid and place the peas in a Thermomix or blender with the lemon juice and another pinch of salt and blitz until smooth.
Transfer the mixture into a sieve and, using the back of a spoon, push the blended peas through. This should form a smooth consistency. Set aside.
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- Heat a fry pan over a medium-high heat. Add the butter. Once melted, add the garlic and fry until it is crispy. Set aside.
Using the same fry pan, fry the barramundi skin down for approximately 2 minutes and then flip over and cook for another 5 minutes or until cooked through. Set aside.
Using the same pan and juices, fry the asparagus for approximately 10 minutes, turning halfway.
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- On two plates, distribute the pea puree evenly. Then add the potatoes, asparagus, fish and garlic.
Garnish with sprouts/micro herbs, chilli, pistachios and a good squeeze of fresh lime juice.
