Name: Barramundi Niçoise
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Ingredients: 400 gm kipfler potatoes, scrubbed; 1 egg, at room temperature; 200 gm green beans, trimmed; 4 barramundi fillets (about 180gm each), skin on; 50 ml vegetable oil; 50 gm butter, coarsely chopped; 100 gm semi-dried tomatoes; 75 gm piquillo peppers, thinly sliced (see note); 50 gm rocket; 2 tbsp each basil and flat-leaf parsley, finely chopped; 12 anchovy fillets; Tapenade; 100 ml extra-virgin olive oil; 100 gm each pitted green olives and pitted black olives such as Kalamata, finely chopped; 50 gm salted baby capers, rinsed; Chardonnay vinaigrette; 60 ml extra-virgin olive oil (¼ cup); 1 tbsp chardonnay vinegar

“The barramundi at Felix is delicious. I would love to make if the chefs wouldn’t mind sharing the recipe.”

Stacey Ellis, Chippendale, NSW

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Ingredients

400 gm kipfler potatoes, scrubbed

1 egg, at room temperature

200 gm green beans, trimmed

4 barramundi fillets (about 180gm each), skin on

50 ml vegetable oil

50 gm butter, coarsely chopped

100 gm semi-dried tomatoes

75 gm piquillo peppers, thinly sliced (see note)

50 gm rocket

2 tbsp each basil and flat-leaf parsley, finely chopped

12 anchovy fillets

Tapenade

100 ml extra-virgin olive oil

100 gm each pitted green olives and pitted black olives such as Kalamata, finely chopped

50 gm salted baby capers, rinsed

Chardonnay vinaigrette

60 ml extra-virgin olive oil (¼ cup)

1 tbsp chardonnay vinegar

Method

Main

1.Preheat oven to 200C. Generously cover potato with salted cold water in a saucepan, bring to the boil and cook until tender (12-15 minutes), Drain and set aside to cool. Peel, cut into 1cm-thick rounds and set aside.

2.Meanwhile, cook egg in a small saucepan of simmering water until soft-boiled (7 minutes), drain, cool under running cold water, peel, quarter and set aside.

3.Blanch beans until bright green (1 minute). Refresh, drain and set aside.

4.For tapenade, combine ingredients in a bowl and set aside.

5.For chardonnay dressing, whisk ingredients together, season to taste and set aside.

6.Season fish to taste. Heat oil in a large ovenproof frying pan over medium-high heat, add fish skin-side down, press lightly with a spatula, and cook until skin is crisp (2-3 minutes). Turn fish, transfer pan to oven and roast until just cooked through (6-8 minutes). Remove from oven, return to medium-high heat, add butter and spoon melted butter over fish until fish is crisp and golden (2-3 minutes). Set aside.

7.Combine tomato, peppers, rocket, herbs, potato and beans in a bowl, drizzle with a little dressing and season to taste. Divide tapenade among plates, then top each plate with fish, salad, a quarter of an egg and 3 anchovies. Drizzle with a little more dressing and serve.

Note Piquillo peppers are a sweet red pepper. They’re available in tins or jars from select grocers and delicatessens; if they’re unavailable, substitute roasted red capsicum.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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