Roast Barramundi
Roast Barramundi Roast Barramundi Inspired by Gourmet Traveler Ingredients 1½ tbsp Olive Oil 4 Fresh Meats Barramundi Fillets Rind of 1 Lemon 1 Lemon, cut into
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Cooking tools:
- Mandoline
- Mason jar
- Oven
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 1½ tbsp Olive Oil
- 4 Fresh Meats Barramundi Fillets
- Rind of 1 Lemon
- 1 Lemon, cut into wedges to serve
- Nuts and seeds, roasted to serve
- Dukkah, to serve
- 1 Garlic Clove, finely chopped
- Juice of 1½ Lemons
- 2 tbsp Buttermilk
- 2 tbsp Extra-Virgin Olive Oil
- 200g Kale, coarsely chopped
- 200g Broccoli, finely chopped
- 1 Baby Fennel Bulb, thinly shaved on a mandolin, fronds coarsely chopped
- ⅓ Cup Dill, coarsely chopped
- ⅓ Cup Parsley, coarsely chopped
- 2 tbsp Chives, finely chopped
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