Crispy Skin Barramundi, Tomato & Caper Butter Sauce
Discover the rich flavours of Crispy Skin Barramundi complemented by a Tangy Tomato and Caper Butter sauce. Perfectly paired with our Guardian Angel Sparkling Chardonnay, this dish will elevate your dining experience in just 20 minutes.
Ingredients
- 2 Barramundi fillets approx 250g each
- salt
- 2 tbsp olive oil
- 60g butter
- 1 truss tomato
- 2 tbsp capers
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 1 splash white wine
Instructions
- Add 1 tbsp oil to the fish and season both sides generously
- Dice tomatoes and set aside
- On medium heat in a non-stick pan heat1 tbsp oil, then add the fish skin side down an cook for 4-5 minutes depending upon how thick your piece is. Using a spatula press down on the Barramundi for a minute to help get an even cook on the skin. Flip the fish and cook for a further2-3 minutes *see tips*
- Remove the fish and allow to rest on a plate while you prepare the sauce.
- Deglaze the pan with a splash of white wine, allowing the wine to cook off for 1 minute. Next, add the tomatoes, capers and lemon juice - cook for 1 minute. Then add the butter and stir until meted, finish with the chopped parsley.
- Plate up fish and serve with sauve drizzled over it.
Notes
- Flip the fish once the side of the fish has turned opaque ¾ of the way and then cook for the final 2-3 minutes skin side up
- Substitute any white fish if you can’t get barramundi – halibut, cod, swordfish or seabass will all work great
- Always let your fish rest before serving so the juices have time to redistribute
- Be careful when deglazing the pan as it will spit a little