Recipe for Barramundi, saffron and cherry tomatoes
You will need a thick based pan with a lid that can be used both on the hob and in the oven.
- 2 Barramundi fillets
- bunch chives
- 6 spring onion tops
- 2 red fresh chillies
- large sprig of fresh dill
- 500 gms cherry tomatoes
- 2 table spoons saffron and ginger syrup*
- 2 table spoons garlic infused oil*
- sea salt and fresh ground black pepper to taste.
- serves 2
- * See recipe for instructions on making these items (coming soon)
Heat 1 tablespoon garlic infused oil in the pan, add fish letting it brown of on both sides, remove fish and allow to stand.
Add rest of garlic infused oil to pan and sauté chopped chillies, ginger, half of the chives and onion tops.
Place fish on top of this mixture, and simmer for 1 minute each side and sprinkle with sea salt and fresh ground pepper to taste.
Sprinkle the finely chopped dill, the rest of the chives and onion tops over the fish. Then top with cherry tomatoes (I used a mixture of yellow and red tomatoes)
Drizzle the saffron and ginger syrup over the top, place lid on pan and cook in a pre-heated oven at 175c for 40 mins.
Serve with suggestions:
Stir fry Asian Greens and Radish