Name: Barramundi with braised green beans, dill and mint
Yield: 4
Ingredients: 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

Barramundi with braised green beans, dill and mint

Beans braised in a rich sauce of fennel, garlic, tomatoes and wine are a perfect accompaniment to pan-fried barramundi fillets.

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.

Ingredients

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

Method

Main

1.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.

2.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.

3.Top braised green beans with fish, herb and garlic mixture and fennel fronds and serve with lemon wedges.

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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