Wild Barramundi topped Potato Galette with Tapenade
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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21 comments on “Wild Barramundi topped Potato Galette with Tapenade”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Perfect!!
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Merci ( I’m brushing up on my very rusty French language skills in anticipation of a visit)
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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. 🙂
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Wild caught barramundi is beautiful fish. Open invitation – If ever you come to Melbourne I’ll cook you barra for dinner.
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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.
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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.
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Reminds me of living back n Darwin as a kid. Yum!
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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.
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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!
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your pictures are so lovely… sue
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Thanks Sue. I also have a photography blog you might like to look at
http://wwwthirdpersontravel.com
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Sounds delicious! Fresh fish needs little adornment and the tapenade must have been wonderful with it. The galettes are adorable too!!
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Thanks Selma. The tapenade was perfect with the other food on the plate
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what a delicious recipe!
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Thanks, just a bunch of simple ideas on one plate
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What a lovely meal. And I can’t wait to try those potatoes—such cute little flowers!
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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!
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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 🙂 !]
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Enjoy your day, and your fish…
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Oh heaven on a plate. My favourite fish served with such classic sides.
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It was a seriously good dish and a reminder that good food doesn’t have to take hours to prepare.
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