Creamy Cajun Barramundi
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Creamy Cajun Barramundi
Recipe by Brent Draper
Serves – 2
Prep Time – 20 mins
Cook Time – 15 mins
Ingredients
2 Coles barramundi fillets
1 red capsicum
1 green capsicum
½ red onion
3 garlic cloves
½ cup cherry tomatoes
⅓ cup Norco thickened cream
¼ cup Coles real chicken stock
Bunch parsley
Squeaky Gate extra virgin olive oil
Coles sea salt
Coles pepper
2 tbsp cajun mixed spice
1 lemon
Method
Start by dicing the red capsicum, green capsicum, red onion, and garlic cloves.
Chop the cherry tomatoes in half.
Sprinkle a little bit of the cajun spice onto the barramundi fillets before cooking.
Bring a large pan to medium-high heat, add a drizzle of extra virgin olive oil, and place the barramundi skin side down. Place a weight on top and cook until three-quarters of the way cooked through. Turn the fish over and cook the rest of the way through, then set aside.
In the same pan, add the capsicum, red onion, garlic cloves, and cherry tomatoes.
Add in the remaining cajun spice mix, chicken stock, and thickened cream. Cook until the color starts to change, then add the zest of a lemon, juice, salt, and pepper.
Place the fish back into the pan and add chopped parsley on top.
