Crispy Skin Barramundi with Braised Springs Greens

Ingredient

2 x 200g fillets of Ocean Farmed Barramundi
50g ghee
Sea salt flakes
3 spring onions, cut into 3-4cm pieces
1 Leek, thinly sliced
1 Baby Cos, cut into wedges
100g frozen peas
500g frozen broad beans, thawed and peeled
100g sugar snap peas, cut into 2cm strips
1 bunch tarragon, chopped and halved plus a few whole leaves for garnish
100ml vegetable stock
1 lemon, juiced and zest finely grated
50g unsalted butter
100g thickened cream
½ bunch Chives
½ bunch dill
1tsp wholegrain mustard
Red Island Extra virgin olive oil
Black pepper

Method

Heat a non-stick pan over a medium-high heat. Add the ghee and once melted add the barramundi and place a weight in it to press the skin flat. Cook for 6-7 minutes on the skin side.

In a saucepan heat some extra virgin olive oil and butter. Add the spring onion and leek and cook until they begin to soften. Add the cos and cook until it begins to soften too. Once the fish is almost cooked add the peas, broad beans, sugar snap peas and vegetable stock. Cook until the stock reduces into a light sauce.

Turn the Barramundi and cook it for 1-2 minutes on the flesh side just to cook it through.

Whip the cream until soft peaks. Gently fold through the tarragon, chives, dill, mustard, lemon zest and a pinch of salt.

Finish the vegetables with the rest of the tarragon and lemon juice. Season with salt and pepper and serve. Season the fish skin with sea salt.

Serve with the fish on top of the vegetables and a spoon of the herb cream on the side.

Recipe by Michael Weldon