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Cook Barramundi skin side down in a hot nonstick fry pan with a touch of olive oil until golden and flip over (2-3 minutes).
Place on the tapenade on the skin and spread evenly, bake in oven for 5 minutes, or until cooked.
While fish is cooking, heat a pan up with 4 tablespoons of butter and cook until it becomes a nut-brown colour, add in lemon juice and spinach, muscatel grapes, parmesan cheese and tomato confit and a bit of salt & pepper.
Place onto your plate and serve fish on top.
Great with a glass of Riesling.
Lay herbs and garlic down in a baking tray and cover with a cake rack, place tomatoes flesh side down and drizzle a bit of oil over the top and then cover with foil and bake in the oven (180 degrees Celsius) for about 10 minutes or until the just start to turn tender.
Take out of the oven and peel the skins off – now they are ready.
To make the tapenade throw everything into a food processor and blend!!
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