Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 600grams barramundi fillets
- 80grams butter (softened)
- 1/2 cup frozen peas (thawed)
- 4 ripe tomatoes (diced)
- 2 baby fennel (thinly sliced)
- 1 red onion (thinly sliced)
- 1/4 cup continental parsley
- 2tablespoons extra virgin olive oil
- 1 lemon (juiced and zested)
- 1 sourdough loaf
- 4 sprigs oregano (plus extra to serve)
- 1 cup fish stock
- 3 cloves garlic, crushed
Method
Step 1 of 3
Preheat oven to 180°C. Combine butter, parsley, garlic, salt and pepper in a bowl. Make cuts into loaf every 2cm, ensuring not to cut all the way through. Spread garlic butter between slices. Wrap in foil, place on a baking tray and bake for 15 minutes.
Step 2 of 3
Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion and fennel and cook, stirring, for 5 minutes or until softened. Add tomato, zest, lemon juice, stock and oregano, stirring to combine. Bring mixture to a simmer. Lay fish over vegetable mixture, cover and simmer for 5 minutes or until fish is just cooked through. Transfer fish to a plate, cover and keep warm.
Step 3 of 3
Add peas to pan and cook for 2 minutes or until heated through. Spoon vegetables and broth into serving bowls and top with fish. Scatter over extra oregano and serve with garlic bread.
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