Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2 oranges
- 1/4 cup Macro extra virgin olive oil
- 2tablespoons Woolworths maple syrup
- 1tablespoons Dijon mustard
- 2teaspoons Woolworths fennel seeds, crushed
- 2 cloves garlic, crushed
- 4 Woolworths frozen barramundi, thawed
- 1/2 cup Woolworths pecans, toasted, chopped
- 1/4 bunch continental parsley, leaves picked, chopped
Description
Looking for an Easter main dish that's both elegant, delicious and easy to prepare? This fennel and orange barramundi with pecans ticks all the boxes.
Method
Step 1 of 3
Zest and juice 1 orange, then cut remaining orange into slices. Cut each slice into quarters and set aside.
Step 2 of 3
Place zest, juice, oil, maple syrup, mustard, fennel seeds and garlic in a large shallow bowl. Mix well. Add barramundi and turn to coat. Cover and refrigerate for 1 hour to allow flavours to develop.
Step 3 of 3
Heat a large frying pan over medium-high heat. Add barramundi and cook for 2 minutes each side or until browned and almost cooked through. Pour remaining marinade from bowl over fish, then add orange slices. Cook for a further 1-2 minutes or until sauce reduces slightly and barramundi is cooked. Transfer fish to plates. Drizzle with pan juices. Top with pecans and parsley. Serve.
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