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: 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
- 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.
- 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.
- Serve barramundi with braised cavolo nero and crab, drizzled with cooking juices.
This great family recipe is thanks to Gourmet Traveller at https://www.gourmettraveller.com.au/recipes/chefs-recipes/wild-barramundi-cavolo-nero-and-spanner-crab-16496