Pan Seared Barramundi with Roasted Tomatoes and Fennel

20m Prep

10m Cook

Serves 2

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For the tomatoes

  • 2 plum tomato, quartered
  • 2 teaspoons olive oil
  • ½ teaspoon minced garlic
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Kosher salt
  • 1 teaspoon sugar

For the Barramundi

  • 2 (6 oz) The Better Fish® Barramundi Skinless Fillets
  • Kosher salt to season
  • 1 tablespoon rapeseed oil, for sautéing

For garnish

  • 1 fennel bulb, shaved
  • 2 bunches dill, freshly picked, roughly chopped
  • olive oil
  • 1 fresh lemon, juiced

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Seasonal delight in every bite. Taste the freshness of winter flavors moving into spring with this easy-to-prep Pan Seared Barramundi with Roasted Tomatoes and Fennel. Recipe created by Chef Stephen Yen. Food styling and photography by Kristen Phillips.


Step 1
Slice 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℉ 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 2
Place thawed Barramundi fillets on paper towels. Sprinkle Kosher salt over the fish to season and ensure that the fish is dry.

Step 3
Heat 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 4
Once 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 6
Toss 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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