The barramundi compliments a salty green dressing on a bed of delicious kale. This recipe is earthy, smoky, and full of umami.
Barramundi, Charred Greens and Anchovy Dressing
Ingredients
- 1 x Australian farmed barramundi fillet, approx. 800g
- Sea salt
- 100ml extra-virgin olive oil
- 1 bunch of kale
Anchovy dressing:
- 1/2 bunch flat leaf parsley, leaves picked
- ΒΌ cup of fresh capers
- 1 tin (47g) anchovy fillets
- 20ml red wine vinegar
- 1 clove of garlic
- 1 teaspoon of Dijon mustard
- Zest of 1 lemon
- 200ml extra virgin olive 1 lemon
Method
- Remove fish from the fridge and allow to room temperature.
- Blend parsley, garlic and one large ice cube.
- Add capers, mustard, vinegar and anchovies. Process on medium-high until combined. Be careful not to over work it or it will discolour.
- On medium speed, gradually add the olive oil in a slow and steady stream. Scrape down the sides with a spatula to ensure the mixture is evenly combined. Turn the machine to high and process for 10 seconds. Season to taste and reserve.
- Light your fire or BBQ. If cooking with fire, spread the embers evenly across the base of the grate and set your grill rack approximately 12-15 cm above the embers.
- Season the flesh side of the fish and grill (skin side down) above evenly distributed embers for 8 to 10 minutes, turning the barramundi during the last 2 minutes of cooking to set the protein.
- Transfer the fish to a clean tray, season with sea salt, a squeeze of lemon juice and a drizzle of olive oil and leave in a warm place to rest for 2-3 minutes.
- Spray the kale lightly with olive oil and grill for 2 minutes until crisp and lightly charred, season with sea salt, and remove to a clean bowl, dressing with resting juices from the fish.
- Serve the fish with kale and dressing.
