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.
Total Time
45min
0.0
0 Ratings
Author: Electrolux APAC
Servings:
4
Ingredients
•
2.2
lb
Whole Barramundis
•
2/3
cup
Carrots
, peeled, sliced
•
2/3
cup
Celery
, roughly chopped
•
1
cup
Fennel Bulbs
, sliced
•
1/2
Leek
•
1
cup
Mushrooms
, sliced
•
1 2/3
cups
Riesling
or Riesling 100 ml plus Fish Stock 300 ml
•
1
tsp
Granulated Sugar
•
4
Tbsp
Oil
, divided
•
to taste
Sea Salt Flakes
•
to taste
Freshly Ground Black Pepper
•
to taste
Fresh Parsley
•
to taste
Bok Choy
Cooking Instructions
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).
2.
Add Oil (2 Tbsp) to a large frying pan, and place over high heat. Add Mushrooms (1 cup) and cook until all the juice comes out.
3.
Add Carrots (2/3 cup), Celery (2/3 cup), Fennel Bulbs (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.
4.
Put barramundi fillets into a deep tray and pour vegetables and liquid on top.
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.
6.
Remove skin, then arrange fillets on top of vegetables and Bok Choy (to taste).
7.
Spoon over sauce reduction from the baking dish. Garnish with Fresh Parsley (to taste). Serve warm.
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).
Nutrition Per Serving
CALORIES
448
FAT
17.3 g
PROTEIN
1.6 g
CARBS
12.4 g
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