Seared Barramundi & Leek-Caper Sauce
with Chive Mash
Don't let this dish be the one that got away! With a fragrant leek and caper sauce over succulent barramundi, plus chive mash, pan-fried veggies and a dill and lemon crumb to finish, it's a great catch.
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Ingredients
2 unit
potatoes
1 bunch
chives
1 bunch
dill
1 unit
lemon
2 clove
garlic
1 unit
leek
1 bunch
broccolini
1 bag
green beans
¼ packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 tub
capers
½ cube
vegetable stock
1 packet
barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
Not included in your delivery
olive oil
40 g
butter (for the mash)
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
¼ cup
water
40 g
butter (for the sauce)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Finely chop the chives. Add the chives, butter (for the mash), milk and salt to the potato and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, roughly chop the dill. Zest the lemon to get a good pinch, then slice into wedges. Finely chop the garlic (or use a garlic press). Thinly slice the leek. Slice the broccolini in half lengthways. Trim the green beans. In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden brown, 3 minutes. Transfer to a medium bowl, season with a pinch of salt and pepper and stir through the dill and lemon zest. Set aside.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the leek and cook until tender, 4-5 minutes. Add the garlic and capers and cook, stirring, until fragrant, 1 minute. Add the water and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Stir to combine. Add the butter (for the sauce) and stir until melted and well combined, 1-2 minutes. Season to taste with pepper, then transfer to a bowl and set aside.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the broccolini and green beans and cook, tossing, until tender, 4-5 minutes. TIP: Add a dash of water to the pan to help the veggies cook faster! Add a squeeze of lemon juice, season with salt and pepper and toss to coat. Transfer to a plate and cover to keep warm.
Season both sides of the barramundi fillets 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 minutes. Turn the barramundi and spoon the leek-caper sauce around the fillets. Cook until the barramundi is just cooked through, 3-4 minutes. TIP: Don't spoon the sauce over the skin to keep it crisp!
Divide the chive mash between plates. Top with the greens and barramundi fillets. Spoon over the leek-caper sauce and sprinkle with the dill and lemon crumb. Serve with the lemon wedges.
