Seared Barramundi Fillet with Roasted Baby Tomatoes
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Mim Beim
The trick with this tasty and delicious dinner, is to pre roast the tomatoes, and flash in the oven ten minutes before serving!
Ingredients (Serves 2)
2 X 200g portions Barramundi fillet
2 punnets of cherry tomatoes
2-3 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Sea salt, cracked pepper to taste
One handful of fresh thyme (including stalks)
8 chat potatoes
Handful green salad leaves
Handful rocket leaves
1 avocado, cubed
1 tablespoon champagne or wine vinegar
1 lemon
Method – Roast Tomatoes and New Potatoes
Pre-heat oven to 200 degrees C
Place tomatoes in ovenproof dish.
Splash with olive oil, balsamic vinegar, salt and pepper and thyme.
Place in hot oven and cook until soft and slightly charred. (This will impart the most wonderful flavour. Should take about 40 minutes.)
Baste occasionally as the tomatoes will exude quite a lot of juice.
Take the tomatoes out of the oven and re-heat later with fish.
Whilst cooking the tomatoes place the chat potatoes on to cook (steamed or boiled until tender).
Method – Seared Barramundi
Place a heavy based pan onto a high heat and when warm to hot add a good splash of olive oil. Move the oil around the pan by tilting.
Place the fish in the pan skin side down and sear for approximately 3 minutes.
Turn fish over to the flesh side and continue to cook for 2 minutes.
Remove from pan and place in a stainless steel baking dish.
Sprinkle with salt and a grind of pepper.
Place in oven at about 180 degrees C to further cook for approx 5 minutes, or until tender. Do not overcook.
Remember to place the tomatoes in the oven with the fish, to re-heat.
To Serve
Whilst cooking the fish, toss green salad leaves, rocket, and pieces of avocado with a lovely vinaigrette of olive oil, champagne or wine vinegar and
a dash of lemon juice. Place this on the table.
Place the fish on individual plates.
Top with a good serve of tomatoes, including the juice.
