This Mediterranean inspired meal is ready to serve in 30 minutes and showcases great grilled Aussie barra next to blanched tomatoes and briny olives.
Cook up Matt Moran's signature barramundi dish at home under 30 minutes! This dish packs a punch of flavour using fresh ingredients and serves up to 6 people.
Barramundi Cutlets with Black Olive and Oregano
Ingredients
- 6 x 200g barramundi cutlets
- 2 tablespoons dried oregano
- 2 cloves garlic
- 2 lemons
- 200ml olive oil
- 4 tomatoes
- 4 tablespoons black olive (chopped)
Method
- Pre-heat the barbeque or chargrill on a high setting for 10 minutes.
- Pour half the dressing over the fish and set aside the remaining half for later. Cover the fish with plastic wrap and leave to marinate in the dressing for an hour.
- Place potatoes in oven and roast until the edges are golden and crisp but still soft and fluffy in the centre.
- Meanwhile, combine onion, parsley, cornichons, mayonnaise, apple cider vinegar, Dijon mustard and lemon juice in bowl and whisk together to make a tartare sauce.
- Place the barramundi onto the grill and cook for 5 minutes either side. Whilst the fish is cooking, bring to the boil a saucepan of water and blanch the tomatoes in the boiling water for 15 seconds then plunge into iced water to stop them from cooking further.
- Heat fry pan to medium-high heat. Pat the barramundi dry then season with salt and 50ml olive oil. Pour a small amount of oil into pan and wipe it around with kitchen paper. Carefully place barramundi skin-side down into the pan, adding a little pressure to the fish so it doesn’t curl up.
- Remove them from the water and peel away the skin, then cut in half. Scoop out the seeds and cut the flesh into small squares then add to the remaining dressing along with the chopped black olives.
- Remove the fish from the grill and place onto a platter, warm the dressing slightly and spoon over the fish, serve with wedges of lemons.
