Golden Barramundi and Ravigote Sauce

Nutrition per serve

Ingredients

• 2pcs potato
• 1clove garlic
• 1bunch dill
• 10g capers
• 1pcs spring onion
• 1pcs Lebanese cucumber
• 1pcs lemon
• 150g peas
• 2pcs barramundi fillets
• 23ml olive oil
• 15ml white wine vinegar
• 30ml extra virgin olive oil
• 3ml dijon mustard
• 1ml honey

Method

1. Step 1 — Roast chips
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into 1cm-thick chips. Put on the lined tray, drizzle with 1 tbs olive oil and 2 tsp white wine vinegar, then turn to coat. Roast for 25-30 mins until golden. Bring a small saucepan of water to the boil for the peas.
2. Step 2 — Prep ingredients
   Meanwhile, finely chop half the garlic*, then using the flat side of the knife, mash to a paste (garlic used raw needs to be finely minced; adding a little salt on the chopping board helps). Finely chop the dill, keeping stems and leaves separate. Finely chop capers. Thinly slice spring onion. Halve the cucumber lengthwise, scrape out seeds using a teaspoon and thinly slice.
3. Step 3 — Make ravigote sauce
   Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Combine the garlic, dill leaves, capers, lemon zest, 2 tsp lemon juice, 1½ tbs extra virgin olive oil, 1 tsp white wine vinegar, ½ tsp dijon mustard and ¼ tsp honey in a bowl and season with salt and pepper.
4. Step 4 — Cook peas
   Add the peas to the pan of boiling water, return to the boil and cook for 1 min. Drain, then rinse under cold running water to cool.
5. Step 5 — Cook fish
   Pat the fish dry with paper towel, rub with 2 tsp olive oil and season with salt and pepper. 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 (cooking times may vary depending on thickness of fillets).
6. Step 6 — Make salad and serve
   While the fish is cooking, combine 1 tsp lemon juice* and 2 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add the spring onion, cucumber, peas and remaining dill to the dressing and toss to combine. Divide the fish, chips and salad among plates. Serve with the ravigote sauce and lemon wedges.

Allergens

Sulphites, Fish