Create Serge Dansereau’s delicious winter dish


  • 4 x 200g portions of Wild barramundi cut from skinless fillet

  • 600 g kipfler potatoes

  • 2 Branches of Basil

  • 1 Branch of Bush Basil

  • 400 g Washed Rocket

  • 100 g unsalted butter

  • 2 heads Garlic

  • 1 large Fennel

  • 2 Roma tomatoes

  • 6 tablespoons Salted Lilyput Capers

  • 2 Lemons juiced

  • 200 ml white wine

  • 200 ml Extra Virgin Olive Oil

  • 500 g Fresh, live Vongole or Clams


  • 1.

    Wash and boil the Kipfler potatoes in salted water until tender.

  • 2.

    Drain off the water and peel while still warm and slice into discs ½ cm thick.

  • 3.

    Trim the outer layer of the fennel and dice into 1cm cubes.

  • 4.

    Gently heat the olive oil, add the fennel with 3 cloves of crushed garlic and the basil.

  • 5.

    Cook gently without colouring for 5 minutes and add the wine and lemon juice, season. Continue to cook gently until the fennel is translucent and tender.

  • 6.

    Cool in the juices. When the fennel is cool remove the garlic and basil, leaving the fennel in its own juices. (Top up with extra virgin olive oil if needed)

  • 7.

    Roast the garlic whole in the oven and when soft squeeze out the flesh.

  • 8.

    Blanch and refresh the tomatoes, peel off the skin and remove the seeds, dice the flesh into ½ cm cubes.

  • 9.

    Soak the Lilyput capers in plenty of cold water to remove the salt.

  • 10.

    Blanch the rocket in salted boiling water, drain and blend to a thick paste with the butter and roast garlic.

  • 11.

    Season with salt and pepper.

  • 12.

    Steam open the Vongole with white wine in a very hot pan with a tight fitting lid.

  • 13.

    Pan-fry the barramundi fillets in oil and butter.

  • 14.

    Warm the fennel compote with the tomato dice and Lilyput capers and stir with the vongole.

  • 15.

    Set the fish on top and cook for 5 minutes in a warm oven.

  • 16.

    Warm the rocket pesto in a pot on the stove.

  • 17.

    Saute the potato discs in butter until they are golden; season and sprinkle with the finely chopped chervil and arrange in the centre of the plate.

  • 18.

    Place the cooked barramundi on top of the potatoes and spoon the vongole and fennel compote over and around the fish.

  • 19.

    Put a spoon of the rocket pesto on top the Barramundi.

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