Crispy-skinned barramundi and Lard Ass Roasted Fennel Butter are a natural pairing. As the Lard Ass Roasted Fennel Butter melts with lemon and capers, it creates a silky sauce that complements the delicate fish without overpowering it. Elegant enough for entertaining, yet simple enough for a weeknight dinner.
INGREDIENTS
150g Lard Ass Roasted Fennel Butter
4 barramundi fillets (180–200g each), skin on
1 tbsp olive oil
2 tbsp baby capers, drained
Finely grated zest of 1 lemon
1 tbsp fresh lemon juice
2 tbsp flat-leaf parsley, finely chopped
Freshly cracked black pepper
Sea salt, if needed
Lemon wedges, to serve
METHOD
Pat the barramundi dry with paper towel and season the flesh lightly with freshly cracked black pepper.
Heat the olive oil in a large frying pan over medium-high heat. Place the barramundi skin-side down and press gently with a fish slice for the first 30 seconds to prevent the skin curling.
Cook for 5–6 minutes until the skin is crisp and golden. Turn and cook for a further 1–2 minutes, or until the fish is just cooked through. Transfer to warm serving plates.
Reduce the heat to low. Add the capers to the pan and cook for 30 seconds.
Add the 150g of Lard Ass Roasted Fennel Butter. As soon as the Lard Ass Roasted Fennel Butter has melted, stir in the lemon zest, lemon juice and parsley. Swirl the pan gently until the sauce is glossy. Do not allow the Lard Ass Roasted Fennel Butter to boil.
Spoon the warm sauce generously over the barramundi and serve immediately with lemon wedges.
TIPS
Patting the skin dry is the secret to achieving beautifully crisp barramundi skin.
Keep the heat low once you add the Lard Ass Roasted Fennel Butter so its cultured flavour remains fresh and delicate.
Serve with crushed baby potatoes, steamed greens or a crisp seasonal salad.
