Chefs' Recipes

Barramundi Niçoise

Australian Gourmet Traveller recipe for barramundi Niçoise from Felix restaurant in Sydney.
Barramundi Niçoise

Barramundi Niçoise

James Moffatt
4
35M
30M
1H 5M

“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 [email protected]. Please include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

Tapenade
Chardonnay vinaigrette

Method

Main

1.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.
2.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.
3.Blanch beans until bright green (1 minute). Refresh, drain and set aside.
4.For tapenade, combine ingredients in a bowl and set aside.
5.For chardonnay dressing, whisk ingredients together, season to taste and set aside.
6.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.
7.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.

Notes

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