With the silly season thrust upon us it can be difficult to maintain a bit of a healthy eating pattern….within reason of course…I’m not a mad woman and can absolutely justify the scoffing of scorched almonds as an ode to Christmas. This is an easy dish, and super fast if you have a food processor. If you don’t it only adds about 10 minutes to your routine anyway so it’s not a huge disadvantage.
If you have guests it is a bit of a show off dish. Looks gorgeous on the plate and best of all the remoulade can be made prior to their arrival leaving more time for catch ups and bubbles.
As for the healthy stuff….fish is a fabulous choice for a main course. You have lovely omega 3’s and a much lower amount of saturated fats than the traditional fare of this time of year (pork crackling, roast beef, roast potatoes cooked with duck fat I’m looking at you). It’s gorgeous and crispy on the outside and soft and tender in the middle…just make sure you don’t over cook it or she’ll be dry as a martini.
The remoulade is a light fresh side that can balance out the rich flavours of many dishes so feel free to use it as an accompaniment to whatever is on your menu.
- Prep Time : 10 minutes
- Cook Time : 10 minutes
- Yield : 4
- Barramundi fillets, skin on - 4
- Grapeseed oil (or any light oil) - A good splash
- Fennel, save the fronds for decoration - 2 large bulbs (or 4 baby's)
- Granny Smith Apple - 1
- Greek Yoghurt - 1 cup
- Dijon mustard - 1 tsp
- Wholegrain mustard - 1 tsp
- White wine vinegar - Around 3 tbsp
- Lemon - The juice of 1/2 a small lemon
- Flat leaf parsley - 1/4 cup, roughly chopped
- Baby capers (those teeny tiny ones if you can get them) - 1 tbsp, finely chop if they aren't the tiny sized ones
- Hazelnuts - 1/2 cup, roughly chopped
For the remoulade...
First prepare the fennel bulbs by removing the fronds and usually peeling the first layer if it looks a bit bruised. I use a food processor (not for any fancy reason...purely for speed) and using the slicer attachment finely slice the fennel . If you don't own a food processor you can finely slice using a mandoline or just kick it old school and use a sharp knife.
To prepare the apple leave the skin on, slice into quarters and then remove the core. At this point I pop it in the food processor and julienne the apple pieces, you can use a mandoline or a sharp knife to do the same thing.
In a large bowl mix together the Greek yoghurt, mustards, white wine vinegar, chopped baby capers, lemon juice and parsley then toss through the sliced fennel and julienned apple.
Meanwhile heat a large non stick frypan over a medium heat and toast the chopped hazelnuts for 2-3 minutes or until they are beginning to brown. Remove the hazelnuts from the pan and place aside.
For the barramundi....
Wipe out the pan you used for the hazelnuts, splash in the oil and place back on the heat. Use a piece of paper towel to dry your fillets and then season with salt and pepper. Place them in the pan skin side down and cook for 3-4 minutes until crispy and beginning to brown. Turn the fillets over and continue to cook the other side for a further 2-3 minutes or until just cooked through.
Divide the remould between 4 plates and scatter a few fronds of the fennel for garnish. Sprinkle the hazelnuts over the plate and then top each with a fillet of Barramundi.