Chef's Recipes

Barramundi Niçoise

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

  • Serves 4
  • 35 mins preparation
  • 30 mins cooking plus cooling
Barramundi Niçoise
Barramundi Niçoise

"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 fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

Ingredients

  • 400 gm kipfler potatoes, scrubbed
  • 1 egg, at room temperature
  • 200 gm green beans, trimmed
  • 4 barramundi fillets (about 180gm each), skin on
  • 50 ml vegetable oil
  • 50 gm butter, coarsely chopped
  • 100 gm semi-dried tomatoes
  • 75 gm piquillo peppers, thinly sliced (see note)
  • 50 gm rocket
  • 2 tbsp each basil and flat-leaf parsley, finely chopped
  • 12 anchovy fillets
Tapenade
  • 100 ml extra-virgin olive oil
  • 100 gm each pitted green olives and pitted black olives such as Kalamata, finely chopped
  • 50 gm salted baby capers, rinsed
Chardonnay vinaigrette
  • 60 ml extra-virgin olive oil (¼ cup)
  • 1 tbsp chardonnay vinegar

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.

Notes

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.