Barramundi with Braised Artichokes, Peas & Bacon
INGREDIENTSJump to Recipe
- olive oil
- 4 shallots, peeled and halved
- a few sprigs of fresh thyme
- 4 purple artichokes, remove outer leaves and hearts, cut into 6 pieces
- 3 slices bacon, cut to 1-inch strips
- sherry vinegar
- 1 cup organic chicken stock
- 1 handful of frozen peas
- 4 (5-6 oz) The Better Fish® Barramundi Skin-on Fillets, thaw
- extra virgin olive oil, for finishing
- 1 lemon, quartered
Recipe adapted from Jaime Oliver. Food styling and photography by Jenny Huang.
Heat a splash of olive oil in a shallow saucepan. Add the shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not colored.
Add the artichokes and bacon to the pan and cook gently for 5 minutes, until the fat renders from the bacon.
Add a splash of sherry vinegar and 1 cup of chicken stock and continue to cook for about 15 minutes until the artichokes are soft.
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. 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.
Heat a little olive oil in a non-stick pan. Pat the Barramundi fillets dry and season them. 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.
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. Serve immediately.