BBQ Whole Barramundi with a Pea and Parsley Butter Sauce
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BBQ Whole Barramundi with a Pea and Parsley Butter Sauce
Recipe By Michael Weldon
Ingredients
1 whole Coles deli barramundi, scaled
Squeaky Gate extra virgin olive oil
salt
½ block of Coles butter
1 garlic clove grated
1 shallot, diced
125 g podded peas, or frozen if you can get fresh
½ bunch of parsley, chopped roughly
¼ bunch tarragon, chopped roughly
1 tbs baby capers
1 lemon, juice
½ tsp pepper
Method
Heat a BBQ until it begins to smoke. Brush the barramundi with extra virgin olive oil and sprinkle with sea salt. Place onto the BBQ on its side and turn the head down to medium. Once the fish is cooked halfway delicately work your fish slice under the fish and turn onto the other side, finish cooking on that side.
In a skillet over a medium heat melt the butter, add the garlic and shallots. Cook to warm through and slightly soften. Then add the capers, lemon, pepper and a pinch of salt. Remove from heat and allow the butter to reduce in heat for a couple of mins, then add the peas and herbs to keep them bright and green. Taste and adjust the seasoning to your liking.
Once the fish is cooked place on a large serving platter and spoon over the butter sauce. Serve with a clean crisp green salad.
