Chef's Recipes

Barramundi Niçoise

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

  • 35 mins preparation
  • 30 mins cooking plus cooling
  • Serves 4
  • Print
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
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.


  • 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
  • 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


  • 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.