A lightly pan-fried barramundi cooked crisp on the outside, fork-tender on the inside pairs with roasted brussels sprouts, crispy capers and a kiss of lemon for a balanced and delectable meal. To amp up the carbs, simply pop on some baked potatoes or your favourite sides.
- ¼ cup (35 g) slivered almonds
- 700 g brussels sprouts
- 2 tbsps baby capers
- 4 x 150 g barramundi fillets, pin-boned, skin on
- 1 medium lemon (140 g)
- 2 tbsps olive oil
- Salt and pepper
Preheat oven to 180 C. Line an oven tray with baking paper.
Place almonds on lined tray; roast for 6 mins or until golden. Transfer to a small bowl. Reserve tray.
Trim brussels sprouts; halve any larger sprouts. Heat half the oil in a large non-stick frying pan over medium heat; cook sprouts for 3 mins or until lightly golden. Season. Transfer to reserved tray; roast for 10 mins or until tender. Reserve frying pan.
Meanwhile, pat capers dry on paper towel. Heat remaining oil in reserved frying pan over medium-high heat; cook capers, stirring frequently, for 2 mins or until crisp (take care as the oil will splatter while cooking). Remove with a slotted spoon; drain on paper towel.
Pat barramundi dry with paper towel. Using a sharp knife, make three 3 cm cuts in the thickest part of each fillet; season well with salt. Place fillets, skin-side down, in same frying pan over medium heat for 5 mins or until golden and crisp; turn, cook for a further 3 mins or until barramundi is just cooked through (see tip). Cut lemon into cheeks or wedges.
Serve barramundi with combined brussels sprouts, almonds and capers, and the lemon cheeks.
The cooking time for the barramundi with depend on the thickness of the fillets.
TIP Use any firm white or pink-flesh fish you prefer. You could also use 4 chicken breast fillets instead of the barramundi; adjust cooking time accordingly.