This simple 5-ingredient dinner is beautiful in its simplicity. Tender barramundi with roasted brussel sprouts, crispy capers and a squeeze of lemon to bring it all together. Add a sprinkle of toasted almonds and you have yourself a gorgeous and healthy weeknight meal that can be on the table in half an hour. Add some mashed potatoes or your favourite side dishes if you like or enjoy it as is for a lower carb option.
Mashed potato would make a great side to this barramundi dish. Watch our perfect potato mash come together in this video and find the recipe here.
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1.Preheat oven to 180C. Line an oven tray with baking paper.
2.Place almonds on lined tray; roast for 6 minutes or until golden. Transfer to a small bowl. Reserve tray.
3.Trim brussels sprouts; halve any larger sprouts. Heat half the oil in a large non-stick frying pan over medium heat; cook sprouts for 3 minutes or until lightly golden. Season. Transfer to reserved tray; roast for 10 minutes or until tender. Reserve frying pan.
4.Meanwhile, pat capers dry on paper towel. Heat remaining oil in reserved frying pan over medium-high heat; cook capers, stirring frequently, for 2 minutes or until crisp (take care as the oil will splatter while cooking). Remove with a slotted spoon; drain on paper towel.
5.Pat barramundi dry with paper towel. Using a sharp knife, make three 3cm cuts in the thickest part of each fillet; season well with salt. Place fillets, skin-side down, in same frying pan over medium heat for 5 minutes or until golden and crisp; turn, cook for a further 3 minutes or until barramundi is just cooked through (see tip). Cut lemon into cheeks or wedges.
6.Serve barramundi with combined brussels sprouts, almonds and capers, and the lemon cheeks.
The cooking time for the barramundi with depend on the thickness of the fillets.
Make it six Cook 2 thinly sliced bacon rashers with the brussels sprouts in step 3.
Swap it Use any firm white or pink-flesh fish you prefer. You could also use 4 chicken breast fillets instead of the barramundi; adjust cooking time accordingly.
This dish is great for those who love fragrant Asian flavours, but could do without the spicy heat. Equipment: Sharp knife; grater mortar and pestle; large wide-based saucepan with lid; spoon; ladle Barramundi: We used frozen as it cost $16.97 a kilo, but you can use fresh – about $33 a kilo -if you prefer […]