Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 4 barramundi fillets (about 150g each)
- 20grams butter
- 2 cup frozen peas
- 1 lemon, cut into wedges
- 2tablespoons coriander, chopped
- butter lettuce leaves (to serve)
- 2 sprig mint (plus extra, to serve)
- 5milliliter olive oil spray
- 1tablespoons extra virgin olive oil
- 1 cup chicken stock
- 3tablespoons plain Greek-style yoghurt
- 1 cup panko breadcrumbs
- 1 garlic clove, crushed
Method
Step 1 of 3
Preheat oven to 220°C. Combine crumbs, coriander, garlic and oil in a bowl. Spread top of each fish fillet with yoghurt. Season with salt and pepper. Press crumb mixture onto the yoghurt, pressing on firmly. Place onto a baking paper-lined tray. Spray with oil. Bake for 20-25 minutes, until golden, depending on thickness of the fillets.
Step 2 of 3
Meanwhile, place peas, stock and mint in a pan and bring to the boil over medium-high heat. Simmer for 5 minutes. Discard mint, strain peas, reserving 1/3 cup of stock. Return peas to pan. Add butter and reserved stock and season to taste. Keep warm.
Step 3 of 3
Serve the fish on a bed of butter lettuce, with peas, lemon wedges and extra mint.
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