from one generation to the next
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.
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.
1 medium potato per person, scrubbed but not peeled
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.