Pan-seared Barramundi Fillet with Tomato Cannellini Bean Ragout and Wilted Spinach in Lemon Butter Sauce

• Prep Time: 25 minutes
• Cook Time: 10-20 minutes
• Yield: 1 serving

 

INGREDIENTS

Pan-seared Barramundi Fillet

• 160g barramundi gillet
• 1 tbsp olive oil
• 10g butter
• 1 sprig fresh thyme
• 2 tbsp dry white wine
• Sea salt to taste
• Black pepper to taste

Tomato Cannellini Bean Ragout

• 1 tbsp olive oil
• 1 tbsp white onion, chopped
• 80g cannellini beans, cooked
• 2 tbsp tomato pronto sauce
• 1g flat-leaf parsley, cooked
• Sea salt to taste
• Some sugar to taste
• Black pepper to taste

Lemon Butter Sauce

• 30g unsalted butter
• 2 tsp garlic, minced
• 2 tbsp dry white wine
• 40g cooking cream
• 2tbsp lemon juice & zest
• Sea salt to taste
• Some sugar to taste

 

INSTRUCTIONS

Barramundi Fillet

1. Preheat your oven to 160°C.
2. Pat barramundi dry. Season both sides with sea salt and black pepper.
3. Add olive oil to a pan and put over medium heat, lay the barramundi skin side down, sear until brown and crispy.
4. Flip the barramundi to its side, add butter and thyme to braise it further, then deglaze it with dry white wine.
5. Remove and transfer the barramundi to a baking tray, and let it cook in the preheated oven for 7 minutes.

Lemon Butter Sauce

1. Melt butter in a small pot over medium heat. Add garlic and cook till fragrant (approx. 30 seconds).
2. Pour in the dry white wine and lightly stir for 2-3 minutes until it starts to reduce.
3. Add cooking cream and cook until it thickens slightly. Remove from heat and stir.
4. Season to taste and set aside.

Tomato Cannellini Bean Ragout

1. Add olive oil to a pan over medium heat, sweat the white onion. Add the cannellini bean and tomato pronto sauce, and bring to a boil for 2 minutes.
2. Season to taste and garnish with parsley. Set it aside.

Wilted Baby Spinach

1. In a heated pan, add olive oil and garlic, lightly wilt the baby spinach. Remove from heat and set aside.
2. To serve, place the tomato cannellini bean ragout and wilted baby spinach in the centre of the plate, top it with the barramundi fillet. Pour lemon butter sauce and garnish.

 

This recipe is adapted from Kuhlbarra recipes.