Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
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.
Author:
Gourmettraveller.com.au
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.