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SideChef
Recipes
Dairy-Free
Barramundi on a Bed of Vegetables
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13 INGREDIENTS • 7 STEPS • 45MINS

Barramundi on a Bed of Vegetables

Recipe
Served on a bed of vegetables, this Barramundi is simple, quick, and easy to make, just perfect for a busy weeknight. This flaky, white-fleshed fish is healthy, sustainable, and eco-friendly seafood, yet so tasty and elegant.
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Served on a bed of vegetables, this Barramundi is simple, quick, and easy to make, just perfect for a busy weeknight. This flaky, white-fleshed fish is healthy, sustainable, and eco-friendly seafood, yet so tasty and elegant.
author_avatar
Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com
45MINS
Total Time
$1.85
Cost Per Serving
Ingredients
Servings
4
us / metric
Whole Barramundi
2.2 lb
Whole Barramundis
Carrot
2/3 cup
Carrot, peeled, sliced
Celery
2/3 cup
Celery, roughly chopped
Fennel Bulb
1 cup
Fennel Bulb, sliced
Leek
1/2
Leek
only white part roughly chopped
Mushroom
1 cup
Mushroom, sliced
Riesling
1 2/3 cups
Riesling
or Riesling 100 ml plus Fish Stock 300 ml
Granulated Sugar
1 tsp
Granulated Sugar
Oil
4 Tbsp
Oil, divided
Sea Salt Flakes
to taste
Sea Salt Flakes
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Fresh Parsley
to taste
Fresh Parsley
to granish
Bok Choy
to taste
Bok Choy
preferably blanched
Nutrition Per Serving
VIEW ALL
Calories
448
Fat
17.3 g
Protein
1.6 g
Carbs
12.4 g
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Barramundi on a Bed of Vegetables
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author_avatar
Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com

Author's Notes

Yields 4-6 servings.

The sauce uses only Riesling and is acidy, if changed to fish stock plus Riesling the flavor is mild. Steam Roast at 125 degrees C (255 degrees F), the core temperature at 62 degrees C (140 degrees F).
Cooking InstructionsHide images
step 1
Pat Whole Barramundis (2.2 lb) with a paper towel. Season with Sea Salt Flakes (to taste) and Freshly Ground Black Pepper (to taste) and drizzle with Oil (2 Tbsp). Preheat the oven to steam roast at 125 degrees C (255 degrees F).
step 2
Add Oil (2 Tbsp) to a large frying pan, and place over high heat. Add Mushroom (1 cup) and cook until all the juice comes out.
step 3
Add Carrot (2/3 cup), Celery (2/3 cup), Fennel Bulb (1 cup), and Leek (1/2), stir with a wooden spoon, until brown. Pour in Riesling (1 2/3 cups) and add Granulated Sugar (1 tsp), boil then turn to medium heat and simmer for 5 minutes.
step 4
Put barramundi fillets into a deep tray and pour vegetables and liquid on top.
step 5
Place tray on shelf 3 (middle of the oven), then insert core temperature sensor in the middle of the biggest fillet. Cook until the core temperature of 62 degrees C (140 degrees F) is reached.
step 6
Remove skin, then arrange fillets on top of vegetables and Bok Choy (to taste).
step 7
Spoon over sauce reduction from the baking dish. Garnish with Fresh Parsley (to taste). Serve warm.
Tags
Dairy-Free
Gluten-Free
Date Night
Fish & Seafood
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetables
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