Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Oct 2013

You might also like...

Beef cheek recipes

recipes

T-bone steaks with garlic buttered mushrooms and mash

A culinary Tour de France

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Pave de boeuf with Roquefort sauce and gratin dauphinoise

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×