Pan Fried Barramundi with Yoghurt & Harissa Butter
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Pan Fried Barramundi with Yoghurt & Harissa Butter
Recipe By Courtney Roulston
Ingredients
2 x 175 g fillets barramundi, skin on
sea salt and pepper to taste
1 tbsp Squeaky Gate extra virgin olive oil
1 clove garlic, crushed
3 big cups baby spinach or baby kale
60 g butter
1 tbsp harissa paste
1 heaped tbsp pine nuts
juice of ½ small lemon, plus extra to serve
¾ cup Jalna Greek yoghurt
¼ cup dill sprigs to serve
Method
Heat a non - stick frying pan over medium heat. Drizzle the barramundi with oil and season with sea salt. Cook skin side down in the pan for 4 - 5 minutes, or until the skin is crispy and golden brown. Turn the kingfish over and cook for 20 - 30 seconds on the flesh side. Remove from the pan and set aside to continue slowly cooking as it rests.
Place the pan back onto a medium heat and add in the garlic and cook for 30 seconds before adding in the spinach and a pinch of salt. Stir for 1 minute, or until the spinach is bright green and wilted. Remove the spinach from the pan and set aside with the barramundi.
Place the pan back onto a medium heat and add in the pine nuts and toast for 1 minute. Add in the butter and cook until the butter is foaming, then stir in harissa paste. Cook for 1 - 2 minutes, or until the nuts are starting to turn golden and the harissa is fragrant. Turn off the heat and add in the lemon zest and juice.
To serve, spread the yoghurt onto the base of a serving plate. Top the yoghurt with the spinach and barramundi fillets. Spoon over some of the harissa pine nut butter. Garnish with dill fronds and serve with extra lemon wedges on the side.
