Crispy Skinned Barramundi With Beurre Noisette
Crispy Skinned Barramundi With Beurre Noisette
Diana ChanFull Recipe In details
Ingredients
- 2 x 180g Humpty Doo Barramundi fillet
- 100g Norco Salted Butter
- Salt and pepper to taste
- Olive oil for cooking
Methods
- Preheat a non-stick pan over medium heat.
- Season the fish with olive oil, salt and pepper. Place the fillet skin side down and pan fry for 6-7 minutes. Do not move the fish.
- Turn it over and cook on the flesh side for 5-7 minutes or until the fish has turned completely opaque
- Next, add in the capsicum and cook for 3 minutes before adding in the spring onions. Remove and set aside.
- In the same pan, add in the butter and allow it to bubble and turn into a nutty brown colour. Season and pour over the fish. Serve with some greens on the side.
Sponsor
Share This article
); ?>&media=https://plateforamate.com/wp-content/uploads/2024/02/Crispy-Skinned-Barramundi-with-Beurre-Noisette.jpg&description=Crispy Skinned Barramundi With Beurre Noisette)
Related Posts
-
Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
-
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
-
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.