4 cupsassorted vegetables such as carrots, baby potatoes and/or zucchini*
46-ounce skinless barramundi fillets
Salt and pepper
Flaky sea salt, for serving
Minced fresh parsley, for serving
Lemon wedges, for serving (optional)
Tasting is believing with this melt-in-your-mouth cooking method.
Butter Poached Barramundi with “Pick-your-Own” Seasonal Vegetables. While we won’t check to make sure you grew them yourselves, this dish is the perfect opportunity to showcase your region’s veggies. Not sure what’s in season? Find out firsthand at your local farmers’ market.
Step 1Preheat the oven to 350 degrees F.
Step 2Pour white wine into a large sauté pan with high sides and place over medium-low heat. Add the butter, garlic, and thyme, then swirl the pan around and allow the butter to slowly melt.
Step 3Add the vegetables, then gently toss to coat with butter. Poach for about 5 minutes, then use a slotted spoon to transfer the vegetables to a roasting pan and finish cooking in the oven (leave the garlic and thyme behind). Cook-time will vary depending on the vegetables and their size. Check after 10 minutes—they’ll be done when a fork can easily pierce the center.
Step 4Carefully place the barramundi fillets in the butter. Season with salt and pepper, then swirl the pan around so butter coats the top of each fillet. Adjust the heat to keep the butter just below a simmer in order to prevent it from breaking. Allow the fish to poach slowly until it becomes opaque. Thicker fillets may be flipped over to finish cooking on the other side.
Step 5Spoon vegetables on to a plate, then carefully place a barramundi fillet over top. Drizzle some of the butter sauce around the plate, then sprinkle the fish with flaky sea salt and parsley. Serve with lemon wedges on the side if desired.
Notes:A number of different vegetables work well with this preparation. Try broccoli, cauliflower, green beans, asparagus, parsnips, winter squash, radishes, turnips, or your favorite vegetable. Leftover butter may be frozen and used to poach fish again at a later date.
Watch how it’s made:
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