Barramundi with Morels, Garden Peas & Thyme Beurre Blanc

Serves: 4

Prep Time: 20

Cook Time: 10


  • 4 6oz filets Barramundi, deboned
  • 1 lb morels, sliced
  • 1 lb garden peas, washed and shelled
  • ½ bunch thyme
  • 2 shallots, julienne
  • 1 tsp whole black pepper
  • 4 oz white wine
  • 8 oz cold butter, cubed
  • Canola oil for sautéing
  • Salt and pepper to taste


  1. To make the sauce, in a small sauce pot add the wine, thyme, peppercorns and half of the shallots.
  2. Reduce the wine over a medium heat until almost dry.
  3. Remove from the heat and whisk in the butter a little at a time to emulsify.
  4. Strain the sauce and eason to taste with salt and pepper. Place in a warm spot.
  5. In a heavy sauté pan heat canola oil over a medium heat.
  6. Add the remaining shallots and the morels.
  7. Season with salt and pepper and cook until fragrant, about 3 minutes.
  8. Add the peas and toss to warm through. Keep warm while cooking the fish.
  9. In a second sauté pan heat the oil until almost smoking.
  10. Season the fish on both sides and place in the pan skin side down. Press on the fish to sear the skin.
  11. Cook the fish for 4 minutes and carefully turn. Remove from the heat and cover, let the fish stand in the pan for another 2 minutes.

To serve, divide the mushrooms and peas over four plates.  Set the fish on the mushrooms and top with the sauce.  Garnish with a thyme sprig and serve immediately.


Watch Chef Tim as he prepares this recipe on Boston's ABC-TV.

Recipe Source:

Courtesy of Executive Chef Tim Ridge at the New England Aquarium.

Visitor Comments

By chalakkaldavies on Aug 4, 2011

very good recipe

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