The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Barramundi with braised green beans, dill and mint

Many cooks like cooking green beans until they're just tender and bright green; here we simmer them in a rich tomato sauce until they're soft. They lose a bit of colour, but the trade-off is they soak up the beautiful flavour.

You'll need

1 tbsp olive oil 4 skinless barramundi fillets (200gm each) 50 ml extra-virgin olive oil 1 garlic clove, thinly sliced ½ cup each mint and dill, coarsely chopped   Braised green beans 2 tbsp olive oil 1 onion, thinly sliced 1 baby fennel bulb, thinly sliced, fronds reserved 1 garlic clove, finely chopped 300 gm green beans, trimmed and thinly sliced 400 gm canned chopped tomatoes 100 ml dry white wine 1/4 cup each (firmly packed) dill and flat-leaf parsley, finely chopped Juice of 1 lemon, or to taste


  • 01
  • Preheat oven to 220C. For braised beans, heat oil in a saucepan over medium-high heat, add onion, fennel and garlic and sauté until tender (4-5 minutes). Stir in beans, then tomato and wine, season to taste and simmer until beans are tender (5-6 minutes). Add herbs and lemon juice and keep warm.
  • 02
  • Heat olive oil in a frying pan over medium-high heat, add fish, fry until well browned (2-3 minutes), then turn and brown other side. Transfer to an oven tray, season to taste and roast until just cooked through (2-3 minutes). Meanwhile, wipe out pan with paper towels, add extra-virgin olive oil and garlic and cook over medium heat until light golden (1 minute). Add herbs and lemon rind, fry until crisp (1-2 minutes), then remove from heat and stir in lemon juice.
  • 03
  • Top braised green beans with fish, herb and garlic mixture and fennel fronds and serve with lemon wedges.

At A Glance

  • Serves 4 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Aug 2016

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


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

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

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