DAY 6
Baked Barramundi with Asparagus & Cherry Tomatoes
SERVES 2 | PREP 5mins | COOK 15mins
Parsley stems are a very under-utilised ingredient. Rather than throw them in the bin, use their concentrated flavour in your cooking.
Ingredients
- 2 tbs olive oil
- 1 tbs lemon juice
- 1 1/2 cups continental parsley, roughly chopped (including stems)
- 1 garlic clove, roughly chopped
- salt & pepper, to taste
- 350g barramundi fillet, skin slashed a few times with a sharp knife to prevent from curling & allow even cooking
- 1 bunch asparagus, woody ends removed
- 150g cherry tomatoes
- 4 parsley sprigs, to serve
Method
- Preheat oven to 220°C. Blitz 1 tbs oil, lemon juice, parsley and garlic in a food processor. Season with salt and pepper and set aside.
- Heat 1 tbs oil in an oven-proof frypan over high heat then sear fish, skin-side down for 2 minutes.
- Remove fish from pan, add asparagus and replace fish, skin-side up on top of asparagus. Top with tomatoes, season with salt and pepper and bake for 10-13 minutes, or until fish is cooked.
- Divide between two plates and serve with parsley-lemon sauce and parsley sprigs.
