Butter, that magical ingredient, gets even better when you cook it slowly to release its browned, nutty flavours. It’s amazing how it transforms a piece of fish into a stunning main course. With the elegant sides of flavour-packed kipfler potatoes and broccolini and asparagus, this meal will turn dinner into something special
Always refer to the product label for the most accurate ingredient and allergen information.
Preheat the oven to 240°C/220°C fan-forced. Cut the kipfler potatoes (unpeeled) into 3cm chunks and place on an oven tray lined with baking paper. Drizzle generously with olive oil and season with a pinch of salt and pepper. Roast on the top rack for 25-30 minutes, or until golden and cooked through. TIP: Kipflers have a firmer texture than regular potatoes!
Thinly slice the spring onions. Finely chop the garlic (or use a garlic press). Thinly slice the leek. Trim the woody ends of the asparagus. Trim the ends of the broccolini. Finely chop the chives. Pick the dill. Slice the sides of the lemon to get two cheeks. TIP: Lemon cheeks are a seed-free alternative to lemon wedges. Use them when serving an elegant meal.
Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the spring onion, capers and 1/2 the garlic and cook for 1 minute, or until fragrant. Add the leek and cook for 4-5 minutes, or until tender. Season to taste with salt and pepper and transfer to a large bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil if necessary. Add the asparagus and broccolini with a dash of water and cook, tossing regularly, for 5-6 minutes, or until just tender. Season with salt and pepper and transfer to a plate.
Season both sides of the barramundi with a good pinch of salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the barramundi, skin-side down, and cook for 4-5 minutes each side, or until just cooked through. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the butter and cook for 2-3 minutes or until beginning to brown. Add the remaining garlic and cook for 1-2 minutes, or until fragrant. Remove from the heat and stir through the chives. Add a squeeze of lemon juice and season with salt and pepper.
Add the kipfler potatoes to the bowl with the leek mixture, toss to combine and sprinkle with the dill. Divide the leek and caper kipfler potatoes, asparagus, broccolini and barramundi fillets between plates. Spoon over the brown butter sauce. Serve with the lemon cheeks.