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This delicious dish is from the menu of Jet Bar Caffe in Sydney.
Slice the zucchini and eggplant lengthways at about ½cm thick. Place them in a bowl and toss with salt and 1 tbsp oil. On a very hot char grill, cook the vegetables both sides until they have nice charred lines are soft and tender. Take them off the grill, set them aside and allow too cool. Roast the capsicums over an open flame until the entire skin is charred and black. Place the cooked capsicum into a small bowl and cover with cling wrap for 5 minutes whilst it’s still hot. Remove the cling wrap and begin to peel and discard the charred skin. Cut the capsicum in half using a knife and remove all the seeds and white pith. Slice the capsicum into 2cm wide strips and set aside and allow too cool.
Use a non-stick pan and ensure the pan is on a high heat. Season the skin of the fish with salt. Add the other tbsp oil into the pan and place the fish skin side down. Push down on the fish to avoid it from curling up. Once the fish has relaxed allow it to cook on a high heat for 2 minutes. Place the whole pan into a preheated oven of 220’C (depending on the thickness of the fish cooking time could vary from 4 to 7 minutes) until the fish is cooked. Place the all the vegetables (including the olives) back onto a tray and into the oven to re-heat. Take the fish out of the oven and turn the fish over using a spatula. Place the pan onto the stove on a high heat. Add the butter and allow it to cook until you can smell a slight nuttiness and can see it change to a golden brown colour. Quickly add the lemon juice and almonds and using a spoon, spoon the butter over the skin of the fish.
Divide the vegetables evenly and arrange them in the centre of 4 plates. Place the cooked barramundi on top of the vegetables and spoon over the fish the almond and butter sauce. Serve with a lemon wedge and drizzle with extra virgin olive oil to finish.
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