Pistachio Crusted Barramundi with Fennel and Orange Salad
Cook time: Serves 4
Ingredients: 1/2 cup - Unsalted shelled pistachios, finely chopped ,
1/2 cup - Panko bread crumbs,
Zest from 1 orange,
Salt and pepper to taste,
4 - 6 ounce boneless, skinless barramundi filets,
3 tablespoons - Extra virgin olive oil, plus more for drizzling,
4 teaspoons - Dijon mustard,
5 - Oranges, any variety ,
1/2 - Small-medium fennel bulb, plus some fronds for garnish,
1/4 - Small red onion,
3 tablespoons Extra virgin olive oil, plus more for drizzling
4 teaspoonsDijon mustard
5Oranges, any variety
1/2Small-medium fennel bulb, plus some fronds for garnish
1/4Small red onion
This light and healthy dish showcases citrus for a varied flavor profile.
Step 1 Preheat the oven to 400 degrees F and line a baking sheet with parchment paper to prevent sticking. In a small bowl, combine the pistachios, bread crumbs and orange zest. Season with salt and pepper, then mix until the zest is evenly distributed.
Step 2 Pat the barramundi fillets dry and season both sides with salt and pepper. Drizzle a small amount of olive oil on the prepared baking sheet, then place the filets on top, leaving at least two inches between them.
Step 3 Smear one teaspoon of dijon mustard on the top side of each filet, then divide the pistachio mixture evenly amongst each. Gently press the mixture down to form a crust, then drizzle with a little bit of olive oil.
Step 4 Bake for about 10-15 minutes (depending on thickness), or until the fish is opaque in the middle and easily flakes apart. Be careful not to overcook.
Step 5 While the fish is cooking, prepare the salad. Slice the top and bottom off each orange to reveal the flesh. Place the oranges cut side down on a cutting board and use your knife remove the peel and as much white pith as possible. Turn the peeled oranges on their sides and slice into rounds.
Step 6 Use a sharp knife or mandolin to shave the fennel and red onion into very thin slices. Arrange the oranges, fennel and red onion on a platter, layering the fennel and onion in between the slices of orange. Season well with salt and pepper, then drizzle 3 tablespoons olive oil over top. When the fish is cooked through, use a spatula to carefully remove each filet from the baking sheet and place over the fennel orange salad. Garnish with scattered fennel fronds. Serve immediately.
Notes: Use a mix of Blood oranges, Cara Cara oranges and/or Navel oranges for a beautiful presentation and varied flavor profile.