BY CHEF WILL COWPER, OTTO BRISBANE
- 4 x 200g portions Australian farmed farramundi (skinless)
- 500g cherry tomatoes halved
- 1 clove garlic thinly sliced
- 2 golden eshallots thinly sliced
- 10 basil leaves
- 12 green Sicilian olives pitted and quartered
- 20g capers in oil
- 1 whole lemon juiced
- 150ml white wine
- 100ml olive oil
- 150ml fish stock
Place the fish on a tray and season with salt and pepper. Allow to come to room temperature before cooking.
Heat a large pan to almost smoking. Add half the olive oil and seal the fish the opposite side to the skin side. Depending on thickness of the barramundi you may need to put into an oven at 250 degrees Celsius for a few extra minutes.
Once almost cooked, remove the fish from the pan and place on a tray.
Place the same pan back on the stove and add the rest of the olive oil.
Add the chopped tomatoes and cook until soft. Add the eshallots, garlic, green olives and capers and continue to cook until the eshallots are soft.
Add the white wine and reduce by half.
Once the wine is reduced, add the fish stock and lemon juice.
Return the fish back to the pan and baste the fish with the hot liquid.
Once the fish is cooked, add basil and serve immediately.