Fire Roasted Barramundi with Kabocha, Endive and Lardo by Anita Lo

Cook time:
Serves 2 Ingredients: 2 - 5.5 oz barramundi fillet, skin on, Olive oil, Salt to taste, Pepper to taste, 2 - half moons of kabocha, about 3.5” long, 1” thick at skin, 1 - large endive, cut in half lengthwise, 1 tablespoon - lemon juice, 2 teaspoons - honey, 2 tablespoons - olive oil, 1 - sprig of thyme, 1 tablespoon - Dijon mustard, 2 tablespoon - lemon juice, 1 - small clove garlic, pasted (or to taste), 1/4 cup - extra virgin olive oil, 2 - pinches red pepper flakes, 2 - thin slices lardo, about 3” x 1", Pinch of fresh thyme leaves,
The Current Recipes
Chef Inspired

Fire Roasted Fillet of Barramundi with Kabocha,
Caramelized Endive and Lardo by Anita Lo

  • 30m prep
  • 45m cook
  • Serves 2
  • RECIPE CREATED BY
    Anita Lo

  • Pairs With White Wine

  • Perfect For Fall Feast

  • Perfect for Parties

Ingredients

  • 2 5.5 oz barramundi fillet, skin on
  • Olive oil
  • Salt to taste
  • Pepper to taste
  • 2 half moons of kabocha, about 3.5” long, 1” thick at skin
  • 1 large endive, cut in half lengthwise
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • 2 tablespoons olive oil
  • 1 sprig of thyme
  • 1 tablespoon Dijon mustard
  • 2 tablespoon lemon juice
  • 1 small clove garlic, pasted (or to taste)
  • 1/4 cup extra virgin olive oil
  • 2 pinches red pepper flakes
  • 2 thin slices lardo, about 3” x 1"
  • Pinch of fresh thyme leaves

Seared with sophistication. Chef Anita Lo brings together the hearty rich flavors of fall with the lightness of  barramundi.

Recipe courtesy of Anita Lo, Executive Chef  and Mary Attea, Sous Chef of Annisa. Food styling and photography by Nicole Gaffney.

  1. Step 1 Preheat an oven to 375 degrees F. Coat the slices of kabocha with olive oil and season with salt and pepper on both sides. Place to one side of a sheet pan. Mix the 1 tablespoon of lemon juice with the honey and the 2 tablespoons of olive oil and coat the halved endive with it on all sides. Place on the other side of the sheet pan with the sprig of thyme tucked beneath the halves, away from the kabocha and bake, until golden brown and cooked through, about 20 minutes.
  2. Step 2 In the meantime, make the vinaigrette: place the Dijon in a small bowl and whisk in the 2 tablespoons of lemon juice and the garlic. Slowly whisk in the extra virgin olive oil to emulsify, then season with salt and pepper to taste. Score the skin side of the barramundi with a sharp knife in a cross hatch pattern to prevent curling.
  3. Step 3  Season the fillets of barramundi with salt and pepper and lightly coat with olive oil. Use a blow torch to lightly scorch the skin. Alternately, place the fillets skin side down on an oiled metal rack and place directly into the fire of your gas stove to sear. Finish the cooking in the oven—It should only take a minute or two on the same sheet tray as the vegetables.
  4. Step 4 To serve, divide the roasted kabocha and endive among two plates, discarding the thyme sprig. Decorate the plate with the vinaigrette and drape a piece of lardo over each piece of kabocha. Sprinkle with the thyme and red pepper flakes and serve.
Suggested sides
  • Quinoa
  • Farmers
    Market Salad
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