A summery, effortlessly impressive way to serve fish for a very lucky significant other - or multiply numbers upwards for friends and family. The beauty of the crust is it tastes way more complex than it actually is – due to the magic of toasty pistachios, preserved lemon and capers – and protects the delicate fish as it roasts. Everything cooks at the same time so once you’ve prepped the dish it’s just a matter of popping the tray in the oven, pouring a glass of something delightfully chilled, putting your feet up and relaxing.
2 fillets of barramundi, skin on (or substitute snapper, John Dory or other fillets of choice)
2 tsp extra virgin olive oil
Pinch each salt and freshly ground pepper
For the crust:
0.3 bunch coriander, leaves and small stems only, chopped
Pinch of chilli flakes
Pinch of freshly ground black pepper
30g shelled pistachios, toasted in a dry frying pan and roughly chopped
1 tsp salted capers, rinsed and roughly chopped
3 cm piece preserved lemon rind, rinsed and roughly chopped
2 tsp lemon juice
1.5 tbs extra virgin olive oil
For the dressing:
0.5 tsp Dijon mustard
1 tbs extra virgin olive oil
0.5 tbs lemon juice
Pinch of sea salt flakes
Pinch of ground black pepper
For the vegetables:
150g broccoli, cut into florets, or substitute broccolini
100g grape tomatoes
Preheat the oven to 200C.
Season barramundi with salt and pepper and rub with olive oil.
For the crust: mix all ingredients into a loose, chunky paste. Press the paste evenly over the flesh-side of the barramundi.
For the dressing: whisk together all ingredients.
On a small baking tray, arrange the broccoli and grape tomatoes. Top with the fillets of crusted barramundi, crust side up, drizzle with the dressing and roast for 15-20 minutes or until just cooked, with a crunchy brown top.