Wild Barramundi, Cavolo Nero and Spanner Crab

This dish is simple but full of flavour. It's lovely and fragrant. I use barramundi, but it will work just as well with other kinds of white fish too!

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 6


    •    50ml olive oil
    •    6 pieces barramundi fillets (about 170gm each)

For braised cavolo nero & crab

    •    50ml olive oil
    •    200ml verjuice
    •    juice of 1/2 lemon
    •    1 garlic clove, chopped
    •    1 long red chilli, thinly sliced
    •    2 celery stalks, cut into julienne
    •    15gm (3cm piece) gingier, grated
    •    150gm cavolo nero, leaves separated
    •    1 cup coriander leaves (loosely packed)
    •    200gm picked, cooked spanner crab meat
    •    100gm unsalted butter, diced, at room temperature


  1. Preheat oven to 200°C. For braised cavolo nero and crab, heat olive oil in a large frying pan over high heat, sauté garlic (1 minute), then add cavolo nero, celery, chilli, ginger and coriander, and sauté until leaves wilt (2-3 minutes). Add crab, gently fold through, then add lemon juice and season to taste. Stir in verjuice and butter, creating a sauce, then remove from heat.
  2. Meanwhile, heat olive oil in a separate large non-stick, ovenproof frying pan over medium heat. Season fish with sea salt and add to pan skin-side down, pressing fillets gently so the skin browns evenly, until golden and crisp (2-3 minutes). Turn fillets over, then transfer pan to oven until fish is just cooked through (3-5 minutes). Remove from oven and spoon oil from pan over skin to help it crisp up.
  3. Serve barramundi with braised cavolo nero and crab, drizzled with cooking juices.

This great family recipe is thanks to Gourmet Traveller at


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