Sunday, January 5, 2014

Lemon Baked Barramundi with Sautéed Spinach

One of the stranger food complaint I hear more often than most, is that so many people are completely opposed to sea food. I have thought about this long and hard during my years as a foodie/cookie and the only justifiable conclusion I can come to is that people are turned off by the repulsive, fishy smell of their local fish monger.

The thing is though, fresh fish doesn’t smell like fish – it smells like the ocean!! If your fish monger smells fishy, then they are fishy! They’re trying to hock off old fish that is unfit for human consumption and they are the ones perpetuate your dislike for our underwater friends!

So next time you pass a fish monger and smell the ocean, do yourself a favour and try a piece of barramundi – one of sexiest fish there is (second only to  fresh salmon), barramundi is a fleshy fish that doesn’t taste salty or fishy and works well with countless flavours. In fact, it is the perfect alternative to meats such as beef and chicken in any dish. So set aside your trepidation and give it a try!

What Will I Need?

Lemon Baked Barramundi
4 x barramundi portions
2 lemons, thinly sliced
1 tbsp extra virgin olive oil
2 x sheets aluminium foil
cracked pepper

Sauteed Spinach
600g baby spinach
2 tbsp pinenuts
1 tbsp extra virgin olive oil

What Now?

1.         The Fish: Preheat oven to 200C.

2.         Place two fillets of barramundi on each aluminium sheet and drizzle with a small amount of extra virgin olive oil, and sprinkle with salt and pepper, on each side.

3.         Add a layer of lemon slices on each fillet until all the lemon has been used.

4.         Folder the foil so that the fillets are completely enclosed, and then transfer to a baking tray.

5.         Bake in hot oven for 15-20 minutes or until cooked through and the fish no longer transparent.

6.         The spinach: Whilst the fish is baking, over a medium-high heat, toast the pine nuts in a fry pan until fragrant and golden. Set aside.

7.         Heat 1/2 tbsp extra virgin olive oil over medium heat in the fry pan.

8.         Add 1/4 of baby spinach and sauté for 5 minutes or until dark green and wilted.

9.         Set aside wilted spinach and repeat step 7 and 8 with remaining three portions.

10.       Divide the sautéed spinach between four plates and sprinkle with the toasted pine nuts. Top with cooked barramundi and serve.