Orange & Fennel Barramundi
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Orange & Fennel Barramundi
Recipe by Brent Draper
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
1 small Coles whole barramundi or 4 barramundi portions
3 navel oranges, thinly sliced
Extra virgin olive oil (EVOO)
1 fennel bulb, thinly sliced
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 lemon, thinly sliced
1 jar capers
2 tbsp butter
Salt and pepper, to taste
Method
Thinly slice the fennel and cook on a BBQ over medium-high heat until softened. Remove and set aside.
Lay two large strips of aluminium foil on the bench, overlapping slightly. Place a piece of baking paper the same size as the barramundi on top. Spread half of the sautéed fennel on the baking paper, followed by some orange slices, lemon slices, and chopped garlic.
Place the barramundi on top and layer with the remaining fennel, orange slices, lemon slices, garlic, and a sprinkling of capers. Add the butter on top, season with salt and pepper, and drizzle generously with EVOO.
Wrap the fish tightly in the aluminium foil, creating a sealed parcel. Place the parcel on a tray and cook on the BBQ over medium-high heat for 20 minutes, flipping the fish halfway through. The fish is done when a skewer inserted into the flesh comes out hot.
Carefully unwrap the fish and transfer it to a serving plate. Garnish with fennel fronds, a squeeze of lemon, and a drizzle of olive oil.
Serve immediately and enjoy this fresh and vibrant dish.
