Barramundi with Cavolo Nero & CapersMay 27, 2014
An exquisite recipe combining fresh flavours and top quality barramundi.
Ingredients for two people
|3 tbs||olive oil|
|2||garlic cloves, peeled & crushed|
|3 sprigs||rosemary, destemmed|
|1 bunch||cavlo nero, roughly chopped|
|1 tin||chickpeas, strained & rinsed|
|40 g||capers, strained|
For the cavolo nero
Preheat the oven to 180ºC.
Heat some a pan over medium-high heat and add the butter, oil, garlic, and rosemary, saute for 30 seconds and then add in the cavolo nero and chickpeas. Cook for approximately 5 minutes or until the cavolo nero begins to wilt, add in the capers and cook for a further minute. Remove from the heat and leave aside (but make sure to keep it warm!).
For the barramundi
Heat some oil in a pan over medium-high heat, season the skin side of the barramundi with a good amount of salt. Place the barramundi in the pan skin side down and cook for 3-4 minutes, turn the barramundi over and then pop the pan into the oven and cook for a further 5-7 minutes or until the barramundi is just cooked. If you don’t have an oven proof pan, simply transfer the barramundi to a baking tray.
Warm up the cavolo nero and capers if necessary, then divide between plates and serve the barramundi on top.
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