Baked barramundi with pepperleaf mayonnaise

When paired with our salt and vinegar potatoes, this baked barramundi recipe becomes a refined version on the classic Aussie fish and chips.
Baked barramundi recipe served with smashed salt and vinegar potatoes for a version of fancy fish and chips recipeJames Moffatt
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Australian native ingredients give this baked barramundi recipe a fine dining flex. Serve with our smashed salt and vinegar potatoes with pickled radish for our version of fancy fish and chips.


Pepperleaf mayonnaise
Pickled samphire


Baked barramundi

1.For pickled samphire, bring a saucepan of water to the boil and blanch samphire for 30 seconds; drain. Refresh under cold running water. Combine vinegar, 60ml water and sugar in a bowl and whisk until sugar has dissolved. Add peppercorns and blanched samphire and refrigerate for 1 hour.
2.For mayonnaise, place ingredients in a high-speed blender and blend until combined; season to taste.
3.Preheat a lightly greased barbecue flat-plate to medium-high. Brush barramundi with oil, lemon juice and season with 1 tbsp sea salt flakes. Cook, skin-side down, until skin is golden and crisp (2-3 minutes). Turn and cook further until meat is lightly golden, and barramundi is cooked through (3-4 minutes). Rest on a wire rack for 5 minutes before serving.
4.Transfer barramundi to a platter, top with pickled samphire and pepperleaf mayonnaise. Serve with potatoes for a fancy rendition of fish and chips.

Note: Pepperleaf has a mild, peppery flavour. Substitute black pepper. Samphire has a crisp and salty texture similar to baby asparagus.


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