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.
Serves 2
Ingredients
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
Method
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.