We’re keeping things simple this week with fresh Humpty Doo Australian barramundi teamed with a creamy cannellini bean and punchy tomato braise. It gets the tick of approval for both sustainability and taste.
Always refer to the product label for the most accurate ingredient and allergen information.
Preheat the oven to 200ºC/180ºC fan-forced.
Roughly chop the basil. Core and quarter the tomatoes. Peel and crush the garlic cloves. Drain and rinse the cannellini beans. In a small bowl combine the olive oil, half of the basil, and the HelloFresh paprika, mix to combine and leave aside to infuse.
Heat some oil in an ovenproof pan over a medium-high heat, season the barramundi on both sides with salt and then place the fish into the pan. Jiggle the pan a little bit so that the flesh doesn’t stick, cook for 3-4 minutes and while the barramundi is cooking dress with a spoonful of the infused basil oil. Turn the fish over and place the pan into the oven (if you don’t have an ovenproof pan simply place the fish onto a lined baking tray) and cook for a further 3-5 minutes.
Meanwhile, heat some oil in a pan over a medium-high heat and add the tomatoes and garlic, dress with a bit more oil and the balsamic vinegar and cook for 3 minutes or until the skin of the tomatoes begin to blister. Now add in the cannellini beans and the remaining basil and cook for 1 minute, or until warmed through. Remove from the heat.
Divide the tomato and cannellini braise between plates and serve the barramundi on top with a few good spoonfuls of the remaining basil oil. Did you know? As a general rule, male barramundi tend to measure less than 80cm whereas female barramundi measure more than 100cm.