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Crispy skin barramundi with caper & herb mash and a citrus salsa

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cook the potatoes in lightly salted, boiling water. Drain well and, when cool enough to handle, peel and mash with a little olive oil. 
  • Lightly score the skin of the fish, rub with a little oil, season and cook in a thin layer of very hot oil in a heavy-bottomed pan (that can go into the oven), skin side down. Then place dollops of butter on top of the fish and cook in the oven for about 7-9 mins. 
  • At the same time, heat a little oil in another heavy-bottomed pan and add the chillies, capers, dill and seasonings. Mix well and briefly cook to warm. 
  • Gently toss the grapefruit, oranges, lemon and shallots with the sherry vinegar and extra virgin olive oil. 
  • To serve, spoon a mound of the mash on individual plates, top with the fish, skin side up, and spoon the salsa over.
  •  John Simon Kochathu – Fish Seafood Grill, Docklands

Ingredients

  • 500 gm waxy potatoes, eg. desiree
  • sea salt & freshly ground pepper
  • 4 x 210 gm barramundi fillets, skin on & scaled
  • olive oil
  • butter
  • 1 tbsp chopped, seeded small red chillies
  • 2 tbsp capers, rinsed
  • 1 tbsp chopped fresh dill
  • 2 tbsp chopped fresh grapefruit
  • 2 tbsp chopped fresh orange
  • 2 tbsp chopped blood orange
  • 1 tbsp chopped fresh lemon
  • 2 tbsp finely chopped shallots
  • 2 tspn sherry vinegar
  • 50 ml extra virgin olive oil

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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