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Barramundi with Braised Green Beans, Dill and Mint

Beans braised in a rich sauce of fennel, garlic, tomatoes and wine are a perfect accompaniment to pan-fried barramundi fillets.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    1. tbsp olive oil
    •    50ml extra-virgin olive oil
    •    4 barramundi fillets (200gm each)
    •    1/2 cup each mint and dill, coarsely chopped

For braised green beans:

    •    2 tbsps olive oil
    •    1 onion, thinly sliced
    •    100ml dry white wine
    •    juice of 1 lemon, or to taste
    •    1 garlic clove, finely chopped
    •    400gm canned chopped tomatoes
    •    300gm green beans, trimmed and thinly sliced
    •    1 baby fennel bulb, thinly sliced, fronds reserved
    •    1/4 cup each (firmly packed) dill and flat-leaf parsley, finely chopped


  1. Preheat oven to 220C. For braised beans, heat oil in a saucepan over medium-high heat, add onion, fennel and garlic and sauté until tender (4-5 minutes). Stir in beans, then tomato and wine, season to taste and simmer until beans are tender (5-6 minutes). Add herbs and lemon juice and keep warm.
  2. Heat olive oil in a frying pan over medium-high heat, add fish, fry until well browned (2-3 minutes), then turn and brown other side. Transfer to an oven tray, season to taste and roast until just cooked through (2-3 minutes). Meanwhile, wipe out pan with paper towels, add extra-virgin olive oil and garlic and cook over medium heat until light golden (1 minute). Add herbs and lemon rind, fry until crisp (1-2 minutes), then remove from heat and stir in lemon juice.
  3. Top braised green beans with fish, herb and garlic mixture and fennel fronds and serve with lemon wedges.

This great family recipe is thanks to GOURMET at


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