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Barramundi with a charred fennel salad & lemon myrtle dressing

Method

  • Slowly bring the lemon myrtle and water to the boil in a heavy-bottomed pot. Then turn off the heat and set aside to cool.
  • Place the fish on a lightly oiled sheet of kitchen foil. Cut a few slits in the skin, season and sprinkle with a good squeeze of lemon juice. Then wrap up and cook on a preheated ridged grill (or in the oven).
  • Whisk the egg yolks, white wine vinegar, mustard and seasonings until well combined. Then add the vegetable oil, little by little, continually whisking. Add the lemon myrtle mixture, whisk well and taste for seasoning.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the fennel and red onion and until golden, tender and slightly charred around the edges, stirring now and again.
  • Then toss the fennel and onion with the salad leaves, tomatoes and lemon-myrtle dressing to taste.
  • Serve the fish with a sprinkling of fresh lemon juice and olive oil, the salad on the side and a garnish of lemon myrtle on top.

Ingredients

  •  tbsp lemon myrtle, finely chopped
  • 50 ml water
  • olive oil spray
  • 1 whole baby barramundi
  • sea salt & freshly ground pepper
  • 1 lemon
  • 2 small egg yolks
  • 25 ml white wine vinegar
  • ½ tbsp Dijon mustard
  • 1 cup vegetable oil
  • olive oil
  • 1-2 small fennel bulbs, cut into wedges
  • 1 small red onion, cut into wedges
  • a good handful of salad leaves
  • 1-2 ripe red tomatoes, quartered

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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