Barramundi with cavolo nero and capers


You'll need

80 ml (⅓ cup) mild extra-virgin olive oil 4 golden shallots, thinly sliced 2 garlic cloves, finely chopped 2 bunches cavolo nero, coarsely chopped 4 barramundi fillets (200gm each) 40 gm butter 2 tbsp capers in vinegar, drained 1 tbsp rosemary sprigs To serve: lemon halves

Method

  • 01
  • Heat 1½ tbsp oil in a wide saucepan over high heat, add shallot and stir occasionally until tender (5-10 minutes). Add garlic and cook for 20 seconds, then add cavolo nero, cover with a lid, stir occasionally until wilted and tender (5-7 minutes) and keep warm.
  • 02
  • Meanwhile, heat a separate frying pan over high heat, add remaining oil, place fish skin-side down in pan and cook until golden (2-3 minutes), then turn and cook until golden and just cooked through (2-3 minutes). Add butter, capers and rosemary and cook until just crisp (1 minute).
  • 03
  • Place cavolo nero on a plate, top with fish, spoon rosemary and capers over, season with sea salt flakes to taste, squeeze over plenty of lemon juice and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2012

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