Pan-Fried Barramundi there are many essential kitchen herbs. Mostly, these herbs are kept specially for certain dishes – rosemary with roast lamb; sage with pork; thyme with mussels; tarragon with salmon; coriander with black beans, and so on. But, for me, parsley is the one truly indispensable herb. I use it daily and in so many dishes that I would be at a loss without it.
To make salsa verde
Moisten a slice of bread, crust removed, with four tbsp of milk until it is completely absorbed. Place the bread, a hard-boiled egg, 2 cups of fresh flat-leaf parsley, the juice of a lemon, 6 anchovies and 3 peeled garlic cloves into a food processor and turn it on. Slowly pour in a cup of extra virgin olive oil until it is well blended. Season with salt, mix in two tbsp of capers and store in a jar in the refrigerator until needed.
Cut a barramundi fillet (or other large fish) into 70-80g pieces, leaving the skin on. Heat 2 tbsp of extra virgin olive oil in a skillet until the oil begins to smoke. Salt the skin side of the barramundi pieces and fry on that side at moderate heat for 2 minutes. Turn and cook on the other side until just done.
Serve with the salsa verde and salad or vegetables. It will be the best Pan-Fried Barramundi with Salsa Verde you have ever tasted in a long time.
Photography William Meppem; Jennifer Soo
Styling Hannah Meppem
Food preparation Dominic Smith