Fast Recipes

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.

By Emma Knowles
  • Serves 4
Barramundi with braised green beans, dill and mint
Barramundi with braised green beans, dill and mint

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.
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  • Author: Emma Knowles