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Barramundi Niçoise


"The barramundi at Felix is delicious. I would love to make if the chefs wouldn't mind sharing the recipe."
Stacey Ellis, Chippendale, NSW

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

400 gm kipfler potatoes, scrubbed 1 egg, at room temperature 200 gm green beans, trimmed 4 barramundi fillets (about 180gm each), skin on 50 ml vegetable oil 50 gm butter, coarsely chopped 100 gm semi-dried tomatoes 75 gm piquillo peppers, thinly sliced (see note) 50 gm rocket 2 tbsp each basil and flat-leaf parsley, finely chopped 12 anchovy fillets   Tapenade 100 ml extra-virgin olive oil 100 gm each pitted green olives and pitted black olives such as Kalamata, finely chopped 50 gm salted baby capers, rinsed   Chardonnay vinaigrette 60 ml (¼ cup) extra-virgin olive oil 1 tbsp chardonnay vinegar

Method

  • 01
  • Preheat oven to 200C. Generously cover potato with salted cold water in a saucepan, bring to the boil and cook until tender (12-15 minutes), Drain and set aside to cool. Peel, cut into 1cm-thick rounds and set aside.
  • 02
  • Meanwhile, cook egg in a small saucepan of simmering water until soft-boiled (7 minutes), drain, cool under running cold water, peel, quarter and set aside.
  • 03
  • Blanch beans until bright green (1 minute). Refresh, drain and set aside.
  • 04
  • For tapenade, combine ingredients in a bowl and set aside.
  • 05
  • For chardonnay dressing, whisk ingredients together, season to taste and set aside.
  • 06
  • Season fish to taste. Heat oil in a large ovenproof frying pan over medium-high heat, add fish skin-side down, press lightly with a spatula, and cook until skin is crisp (2-3 minutes). Turn fish, transfer pan to oven and roast until just cooked through (6-8 minutes). Remove from oven, return to medium-high heat, add butter and spoon melted butter over fish until fish is crisp and golden (2-3 minutes). Set aside.
  • 07
  • Combine tomato, peppers, rocket, herbs, potato and beans in a bowl, drizzle with a little dressing and season to taste. Divide tapenade among plates, then top each plate with fish, salad, a quarter of an egg and 3 anchovies. Drizzle with a little more dressing and serve.

Note Piquillo peppers are a sweet red pepper. They're available in tins or jars from select grocers and delicatessens; if they're unavailable, substitute roasted red capsicum.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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