Taste the freshness of winter flavors moving into spring with this easy-to-prep Pan Seared Barramundi with Roasted Tomatoes, Dill and Fennel. Recipe created by Chef Stephen Yen. Food styling and photography by Kristen Phillips.
Step 1Slice plum tomato into quarters, season with 2 teaspoons of olive oil, minced garlic, balsamic vinegar, 1 teaspoon of salt, and 1 teaspoon of sugar, place into oven at 450 degrees F for 30 minutes. Using a mandolin, shave the fennel bulb into very thin (~1 cm) slices and place into ice water until you are ready to use it.
Step 2Place thawed barramundi fillets on paper towels. Sprinkle Kosher salt over the fish to season and ensure that the fish is dry.
Step 3Heat a sauté pan over high heat, add 1 tablespoon of canola or similar blended oil. Place fish gently into the pan, and turn heat down to medium high heat. You want to get a nice sear for about 2 mins before flipping the fish.
Step 4Once turned, the fish will only need about 1 minute to finish cooking. Use a cake tester to pierce into the fish, and then touch the cake tester to just under your bottom lip. When it feels slightly warm, remove from the heat.
Step 5 Place the fish down in the middle of the plate, roasted tomatoes at 11 o’clock.
Step 6Toss the shaved fennel, dill, olive oil, lemon juice and salt in a bowl and then place on top of the fish to garnish. Serve immediately.
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