Crispy Australian Barramundi and Tartare

Nutrition per serve

Ingredients

• 10g capers
• 50g aioli mayonnaise
• 1pcs small sweet potato
• 1pcs carrot
• 10g pepper and garlic seasoning
• 300g Australian barramundi fillets
• 1clove garlic
• 1pcs sourdough baby baguette
• 1pcs Lebanese cucumber
• 1pcs avocado
• 50g mixed salad leaves
• 20g butter
• 15ml olive oil
• 15ml extra virgin olive oil
• 8ml red or white wine vinegar

Method

1. Step 1 — Make tartare sauce
   Check your avocado is ripe before starting this recipe (see cooking tip). Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Remove 20g butter from the fridge to soften. Coarsely chop the capers. Combine the capers and aioli in a bowl. Refrigerate until needed.
2. Step 2 — Roast wedges
   Cut the unpeeled sweet potato and carrot into 2cm-thick wedges and put on the lined tray. Drizzle with 2 tsp olive oil, scatter with 1 tsp pepper and garlic seasoning (reduce the seasoning for a milder pepper kick), season with salt and toss to coat. Roast for 20-22 mins until golden and tender.
3. Step 3 — Make vinaigrette
   While the wedges are roasting, combine 3 tsp extra virgin olive oil and 1½ tsp red wine vinegar in a large bowl and season with salt and pepper.
4. Step 4 — Season and cook fish
   Combine the remaining pepper and garlic seasoning and 2 tsp olive oil in a shallow dish and season with salt. Pat the fish dry with paper towel, add to the seasoned oil and turn to coat. Heat a small frypan over medium-high heat until hot. Cook the fish, skin-side down, covered, for 3 mins. Turn and cook, uncovered, for 4 mins or until cooked through. Remove from the heat.
5. Step 5 — Make garlic bread
   Meanwhile, finely chop the garlic, sprinkle with a pinch of salt, then using the flat side of the knife, mash to a paste. Put the garlic and butter in a bowl and mash with a fork until combined. Make vertical cuts into the baguette, taking care not to cut all the way through. Put on an oven tray and spread the garlic butter into cuts. Bake for 6 mins or until heated through.
6. Step 6 — Make salad and serve
   While the garlic bread is heating, halve the cucumber lengthwise and thinly slice. Thinly slice the avocado. Add the cucumber, avocado and salad leaves to the vinaigrette and toss to combine. Divide the fish, wedges and salad among plates. Serve with the tartare sauce and garlic bread.

Allergens

Milk, Sulphites, Egg, Gluten, Sesame, Soy, Wheat, Fish