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Barramundi, Charred Greens and Anchovy Dressing

BY CHEF LENNOX HASTIE, FIREDOOR

Servings

4

Prep Time:

10 minutes

Cook time:

10 minutes

Ingredients

  • 1 x Australian farmed barramundi fillet, approx. 800g
  • Sea salt
  • 100ml extra-virgin olive oil
  • 1 bunch of kale

Anchovy dressing:

  • 1/2 bunch flat leaf parsley, leaves picked
  • ¼ cup of fresh capers
  • 1 tin (47g) anchovy fillets
  • 20ml red wine vinegar
  • 1 clove of garlic
  • 1 teaspoon of Dijon mustard
  • Zest of 1 lemon
  • 200ml extra virgin olive 1 lemon

Method

Step 1

Remove fish from the fridge and allow to room temperature.

Step 2

Blend parsley, garlic and one large ice cube.

Step 3

Add capers, mustard, vinegar and anchovies. Process on medium-high until combined. Be careful not to over work it or it will discolour.

Step 4

On medium speed, gradually add the olive oil in a slow and steady stream. Scrape down the sides with a spatula to ensure the mixture is evenly combined. Turn the machine to high and process for 10 seconds. Season to taste and reserve.

Step 5

Light your fire or BBQ. If cooking with fire, spread the embers evenly across the base of the grate and set your grill rack approximately 12-15 cm above the embers.

Step 6

Season the flesh side of the fish and grill (skin side down) above evenly distributed embers for 8 to 10 minutes, turning the barramundi during the last 2 minutes of cooking to set the protein.

Step 7

Transfer the fish to a clean tray, season with sea salt, a squeeze of lemon juice and a drizzle of olive oil and leave in a warm place to rest for 2-3 minutes.

Step 8

Spray the kale lightly with olive oil and grill for 2 minutes until crisp and lightly charred, season with sea salt, and remove to a clean bowl, dressing with resting juices from the fish.

Step 9

Serve the fish with kale and dressing.