Crispy Barramundi

Serves: 4

Prep Time: 20

Cook Time: 10

Ingredients

Preparation

1. In a small bowl, combine the parsley, capers, lemon juice, shallots, ¼ cup olive oil, lemon zest, and pepper. Set aside this “relish.”
2. Score each fillet several times on the skin side. This process takes a very sharp knife or a razor blade.
3. Sprinkle salt and pepper on both sides of the fillets.
4. In a sauté pan wide enough to accommodate the fish, heat the oil and butter until they are hot and bubbly.
5. Slide in the fish, skin side down. Cook the fillets until they brown on this side, about 5 to 6 minutes.
6. Flip them over, and cook the other side until the fish is done, about 2 to 3 minutes more. You will know the fish is done when it flakes.
7. Remove the fish from the pan and set it aside.
8. Pour most but not all of the pan juices over the fillets.
9. Return the pan to the stove, and pour in the wine.
10. Let it cook, shaking the pan as it does, until it is reduced to about 2 tablespoons.
11. Add the butter and let it melt, still shaking the pan a bit.
12. Add a pinch of salt and pepper.
13. When the sauce thickens and develops bigger bubbles, it is ready.

To serve, put each fillet on a plate. Top it with some of the wine sauce and then some of the caper relish. Serve with asparagus and wet potatoes.

Notes:

As seen in Edible Pioneer Valley

Recipe Source:

Recipe by Chef Deborah Snow, Blue Heron Restaurant