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Wild Barramundi topped Potato Galette with Tapenade

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Very fresh fish needs little embellishment. It doesn’t need batter or crumbs and it doesn’t need sauce or spice. The quality will shine when it’s quickly cooked and carefully seasoned.

Wild Barramundi* line caught in the tropical water off Australian waters is my favourite fish, but it commands a high price worthy of luxury status. Don’t get confused though, the cheaper small freshwater farmed barramundi taste like a totally different species.

We eat a lot of barra when we travel to Northern Australia where it can be bought straight off the fishing boats at a reasonable price, usually around $25 per kg. Last week line caught wild barramundi was priced at $48 per kg in Melbourne, though buying two fillets was still substantially cheaper than a restaurant meal!

I simply tossed my barra fillets in brown rice flour and pan fried them in a tablespoon each of butter and olive oil. I served my fish dressed with tapenade which eliminated any need for seasoning. Slow roasted tomatoes, potato galette and undressed rocket leaves made the meal complete.

* Barramundi is also known also as Asian sea bass and giant sea perch.

Tapenade
50 g pitted black olives
2 anchovy fillets,drained on paper towel
1 teaspoon capers, rinsed and squeezed dry
1 large clove of garlic, germ removed
2 tablespoons olive oil
2 teaspoons red wine vinegar
Black pepper, 4 turns of the grinder

Process all the ingredients to a fine paste and spoon over the cooked fish.
Also delicious as a bruschetta topping.

Potato Galette
1 medium potato per person, scrubbed but not peeled
olive oil
Sea salt and black pepper

Preheat the oven to 180C and oil a heatproof tray.
Slice the potatoes on a mandolin about 1 cm thick, then gently toss them in the olive oil.
Lightly season the potato with salt and pepper.
Arrange the potato slices overlapping in a small daisy like circle.
Bake in the oven for 30 minutes until cooked.
Use a lifter to transfer the galette from the tray to the serving plate.

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About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

21 comments on “Wild Barramundi topped Potato Galette with Tapenade

  1. My French Heaven
    April 24, 2014

    Perfect!!

    Like

    • ladyredspecs
      April 24, 2014

      Merci ( I’m brushing up on my very rusty French language skills in anticipation of a visit)

      Like

  2. ChgoJohn
    April 22, 2014

    Such a beautifully plated dish! It all looks so very good. I’ve not tried barramundi and I doubt I’d find wild-caught here. If anything, it would be farm-raised. We’re too far from the West Coast and the cost too high to expect freshly caught “barra” to appear at a local fishmonger. I guess I’ll have to consider another trip to Oz. 🙂

    Like

    • ladyredspecs
      April 22, 2014

      Wild caught barramundi is beautiful fish. Open invitation – If ever you come to Melbourne I’ll cook you barra for dinner.

      Like

  3. Saskia (1=2)
    April 21, 2014

    Ohhh LOVE a bit of barra. Can’t imagine scoring it for $25 a kilo – lucky, lucky you! Those individual potato galettes look gorgeous – like daisies. Delicious post.

    Like

    • ladyredspecs
      April 21, 2014

      Thanks Saskia. Buying fish directly from the fisherman is always cheaper, but they laugh at our expense when we tell them the usual price we pay.

      Like

  4. bakeritalia
    April 21, 2014

    Reminds me of living back n Darwin as a kid. Yum!

    Like

    • ladyredspecs
      April 21, 2014

      No point in telling you how good it is then. The best barra I ever bought was in Darwin, directly off the boat at the wharf. It was sensational and cheap.

      Like

      • bakeritalia
        April 21, 2014

        Indeed, I remember going fishing with our neighbours and catching a barra then bringing it home and cooking it on the BBQ- a great place to grow up as a kid!

        Like

  5. sue marquis bishop
    April 21, 2014

    your pictures are so lovely… sue

    Like

  6. Selma's Table
    April 20, 2014

    Sounds delicious! Fresh fish needs little adornment and the tapenade must have been wonderful with it. The galettes are adorable too!!

    Like

    • ladyredspecs
      April 21, 2014

      Thanks Selma. The tapenade was perfect with the other food on the plate

      Like

  7. thebakingyear
    April 20, 2014

    what a delicious recipe!

    Like

  8. Michelle
    April 20, 2014

    What a lovely meal. And I can’t wait to try those potatoes—such cute little flowers!

    Like

    • ladyredspecs
      April 20, 2014

      The potato galette a make a great base for a wide variety of dishes. They are an old caterers trick, ready prepared, portion controlled, easy to plate, forgiving on cooking time, enjoy!

      Like

  9. Eha
    April 20, 2014

    An absolutely perfect meal with a tapenade I’ll copy for lunch! So agree that good fish does not need crumbs or batter . . . thank you and you are having a happy, healthy Easter! [And I did not know the alternate names for barra 🙂 !]

    Like

  10. Francesca
    April 20, 2014

    Oh heaven on a plate. My favourite fish served with such classic sides.

    Like

    • ladyredspecs
      April 20, 2014

      It was a seriously good dish and a reminder that good food doesn’t have to take hours to prepare.

      Like

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