Barramundi Oscar

Serves: 2

Prep Time: 30

Cook Time: 30

Ingredients

Herbed new potatoes:

5 red bliss potatoes, cut into 6 pieces
1 tsp. salt
1 tsp. pepper
1 tsp. dry oregano
1 tsp. parsley
1 chopped sprig rosemary
2 oz. vegatable oil

Hollandaise sauce:

1oz. Knorr hollandaise mix
4 oz. melted whole butter
1 cup milk

Barramundi:

1 1/2 barramundi fillets, 8.5 oz. each
2 oz. vegetable oil
6 spears asparagus, blanched in boiling water
2 oz. lump crab meat

Preparation

In a pot of boiling salted water cook asparagus for 2-4 minutes until al dente.
Toss potatoes in oil, and seasonings and place on a sheet pan in a preheated 350 degree oven, cook 20-25 minutes or until al dente.
Cube the butter and melt in a sauce pan, mix in the hollandaise mix with a whisk.
When the mix and butter are combined add milk, continue to whisk until the sauce reaches a boil, pull sauce off heat and reserve for plating.
Heat a saute pan with 2 oz of vegetable oil and sear the fish skin side up until cooked halfway through, flip the fish and continue to cook until cooked all the way through.
In a separate pan heat the crab meat until it is hot (1-2 minutes).

To serve
Plate 6 pieces of aspaqragus from 6 o'clock to 12 o'clock and fan out to cover the top of the plate. Place 4 hot potatoe cubes on the left side of the plate and four on the right side. Next place the fish at the bottom of the plate over the asparagus. Shingle the two pieces of fish so that they overlap. Next place 2 oz. of crabmeat on top of the fish and top with 2 oz. of hollandaise sauce. Finish by sprinkling a pinch of chopped parsley over the fish and around the plate.

Recipe Source:

Created by Chef Mitchell Pino

Naked Fish, Westborough, MA