Pan Roasted Barramundi with Summer Veggies and Tahini Puree

20m Prep

15m Cook

Serves 4

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  • 4 The Better Fish® Barramundi Skin-on Fillets, thawed
  • 1 cup asparagus, blanched and cut into 1″ pieces
  • 1 cup Romano beans, blanched and cut into 1″ pieces
  • 1 cup English peas, blanched
  • 1 cup Fiddlehead ferns, blanched
  • 1 cup shredded Romaine hearts
  • ¼ cup micro red sorrel
  • ½ cup roasted chopped cashews

For the sauce

  • 1 clove of garlic
  • 16 oz jar Tahini paste
  • 2 cups Chinese red vinegar
  • 1 cup Tamari soy sauce
  • 1 cup Extra virgin olive oil
  • ½ cup water

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At Crave Fishbar in New York City, Chef Todd Mitgang is a master of showcasing sustainable seafood and seasonal vegetables at their best. “A customer spent a month in Australia and said that our Barramundi is far better than anything she had there. I’ve been very happy working with this fish,” says Mitgang. This Pan Roasted Barramundi with Summer Vegetables and Tahini Puree has been a hit with New Yorkers! Recipe by Todd Mitgang.


Step 1
Blanch the asparagus, Romano beans, English peas, and fiddlehead ferns. Set aside.

Step 2
Mix the romaine hearts and micro red sorrel together. Set aside.

Step 3
To make the sauce, place all of the sauce ingredients in a blender and blend on high speed until emulsified.

Step 4
Preheat an oven to 350℉. Heat an oven-friendly pan on medium heat, add oil to coat the bottom of the pan. Pat the Barramundi dry and season the fish with salt on both sides. Then place in the hot pan, skin side down. Once it starts browning on the sides, place in an oven for 6-8 minutes or until cooked through.

Step 5
Place all of the blanched vegetables in boiling water and cook for 30 seconds until hot. Drain the vegetables and mix with sauce and salt to taste.

Step 6
Spoon some sauce on the plate, then spoon the vegetables on the plate. Place the fish on top of the vegetables. Combine the romaine mix with olive oil and salt and place on top of fish. Sprinkle the roasted cashews on top of the lettuce mix, serve.

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