Warm and comforting with memories of home. This easy dish will be a delight to make and enjoy.
Recipe adapted from Jaime Oliver. Food styling and photography by Jenny Huang.
Step 1 Heat a splash of olive oil in a shallow saucepan. Peel and add the whole shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not colored.
Step 2 Remove the outer leaves from the artichokes, cut out the hearts, then cut each artichoke into 6 pieces. Slice the bacon into 2cm strips.
Step 3 Add the artichokes and bacon to the pan and sweat gently for 5 minutes, until the fat runs from the bacon.
Step 4 Add a splash of sherry vinegar and the stock and continue to cook for about 15 minutes until the artichokes are soft when prodded with a knife.
Step 5 Add the peas; there should still be liquid in the bottom of the pan, so if it looks a little dry, add a splash of water from the kettle. Cook for 6 to 8 minutes, or until soft, then take the pan off the heat, taste and season. Set aside, covered, while you cook the fish.
Step 6 Heat a little olive oil in a non-stick pan. Season the barramundi fillets then add to the pan, skin-side down, and cook over a medium-high heat for 3 minutes, or until the skin is crisp and golden. Turn and cook for another 1 to 3 minutes, depending on the thickness of the fillet, until just cooked through.
Step 7 To finish, stir a good lug of extra virgin olive oil through the vegetables, then serve at room temperature with the fish and lemon wedges for squeezing over.
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