Barramundi Fish with Grenobloise Sauce and Microgreens
This tender white fish is delicious on it's own, but is truly elevated by sorrel and parsley microgreens.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 Barramundi fillets skin on
- 2 tbsp butter unsalted, coarsely chopped
- 1 oz baby capers rinsed, patted dry
- 2 tbsp lemon juice fresh
- Parsley Microgreens for serving
- Red-vein Sorrel for serving
Instructions
- Heat oil in large frying pan over high heat.2 tbsp extra virgin olive oil
- Season fish all over with sea salt and cook, skin-side down first.2 Barramundi fillets
- Turn after 2-3 minutes, and add butter and capers. Cook until butter browns (about 4-5 minutes).2 tbsp butter, 1 oz baby capers
- Add lemon juice and once sizzling, remove pan from heat to rest barramundi, spooning brown butter occasionally.2 tbsp lemon juice
- Serve with potatoes or rice of your choice and top with red-vein sorrel and parsley microgreens.Parsley Microgreens, Red-vein Sorrel
Notes
A quick and easy, yet fancy, dinner made in one pan.