Pan Seared Barramundi with Roasted Tomatoes and Fennel
INGREDIENTSJump to Recipe
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
- 1 fennel bulb, shaved
- 2 bunches dill, freshly picked, roughly chopped
- olive oil
- 1 fresh lemon, juiced
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.
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.
Place thawed Barramundi fillets on paper towels. Sprinkle Kosher salt over the fish to season and ensure that the fish is dry.
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.
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.
Place the fish down in the middle of the plate, roasted tomatoes at 11 o’clock.
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.