Pan Seared Barramundi with Roasted Tomatoes, Dill and Fennel

Cook time:
Serves 2 Ingredients: 2 - 6-ounce barramundi fillets , 2 - plum tomatoes, 1 - fennel bulb, 2 bunches - freshly picked dill, roughly chopped, 1 - lemon, juiced, 1 teaspoon - Kosher salt, 1 teaspoon - sugar, 1/2 teaspoon - minced garlic (1 clove), 1 teaspoon - balsamic vinegar, 2 teaspoons - olive oil, 1 tablespoon - canola oil, for sautéing,
The Current Recipes
Chef Inspired

Pan Seared Barramundi
with Roasted Tomatoes and Fennel

  • 20m prep
  • 10m cook
  • Serves 2
  • RECIPE CREATED BY
    Stephen Yen

  • Pairs with White Wine

  • Perfect for Weeknights

  • Perfect for Couples

Ingredients

  • 2 6-ounce barramundi fillets
  • 2 plum tomatoes
  • 1 fennel bulb
  • 2 bunches freshly picked dill, roughly chopped
  • 1 lemon, juiced
  • 1 teaspoon Kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon minced garlic (1 clove)
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons olive oil
  • 1 tablespoon canola oil, for sautéing

Pan Seared Barramundi with Roasted Tomatoes, Dill and Fennel

Seasonal delight in every bite.

Taste the freshness of winter flavors moving into spring with this easy-to-prep Pan Seared Barramundi with Roasted Tomatoes, Dill and Fennel. Recipe created by Chef Stephen Yen. Food styling and photography by Kristen Phillips.

  1. Step 1Slice plum tomato into quarters, season with 2 teaspoons of olive oil, minced garlic, balsamic vinegar, 1 teaspoon of salt, and 1 teaspoon of sugar, place into oven at 450 degrees F for 30 minutes. Using a mandolin, shave the fennel bulb into very thin (~1 cm) slices and place into ice water until you are ready to use it.
  2. Step 2Place thawed barramundi fillets on paper towels. Sprinkle Kosher salt over the fish to season and ensure that the fish is dry.
  3. Step 3Heat a sauté pan over high heat, add 1 tablespoon of canola or similar blended oil. Place fish gently into the pan, and turn heat down to medium high heat. You want to get a nice sear for about 2 mins before flipping the fish.
  4. Step 4Once turned, the fish will only need about 1 minute to finish cooking. Use a cake tester to pierce into the fish, and then touch the cake tester to just under your bottom lip. When it feels slightly warm, remove from the heat.
  5. Step 5 Place the fish down in the middle of the plate, roasted tomatoes at 11 o’clock.
  6. Step 6Toss the shaved fennel, dill, olive oil, lemon juice and salt in a bowl and then place on top of the fish to garnish. Serve immediately.
Suggested sides
  • Pasta
  • Spinach
    Salad
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