Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Lyndey Milan's crisp-skinned barramundi

Preparation time
10 mins
Cooking time
10 mins
Serves
4

Ingredients

4 barramundi fillets, skin on

200g cherry heirloom or grape tomatoes, halved 

1 medium eshallot, thinly sliced 

1 tbsp capers, rinsed & drained 

2 tbsp (40ml) red wine vinegar 

½–1 tsp chilli flakes (optional, to taste)

Pinch sugar

Salt, to taste

1/2 tsp ground cumin 

Freshly ground black pepper

1 tbsp butter

2 tbsp (40ml) extra virgin olive oil 

1 tbsp chopped flat-leaf parsley 

1 tbsp chopped basil

Green salad, to serve

 

Method

1. Combine tomatoes, eshallot, capers, vinegar, chilli flakes, sugar and 1/2 teaspoon salt in a medium bowl.

2. Scrape barramundi skin with the back of a knife to remove excess moisture. Pat dry. Season with salt and cumin. Melt butter with 1 tablespoon olive oil in a large frying pan over medium high heat and place fish in, skin side down, pressing down if necessary to ensure it doesn’t curl up. Cook a few minutes until golden. Carefully turn and cook until just done on the other side. Remove to warm plates.

3. Increase heat to high, add remaining olive oil, add tomato mixture and cook until tomatoes soften, only 2 minutes. Stir to scrape up any residue. Taste and adjust seasoning if necessary.

4. Serve fish skin side up, dress with the vinaigrette, sprinkle with parsley and basil and serve immediately.

Wine match: Semillon, Pinot Grigio, Vermentino or Fiano.

Food
Preparation time
10 mins
Cooking time
10 mins
Serves
4

SHARE

Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories