Crisp Barramundi with Creamy Soft Polenta

Serves: 4

Prep Time: 15 min

Cook Time: 10 min




4 fillets of barramundi - skin on
1 tbsp olive oil to cook it in
Salt and pepper

1 cup polenta
3 cups of milk
1 tbsp grated parmesan cheeese
2 tbsp butter
Salt and pepper

1 tin of roasted red capcicum
Handful of fresh basil leaves


Score the barramundi skin with a sharp kinfewith 5 gentle cuts.
(This will stop the fish from curling up when you fry it)

Heat a pan with the olive oil and place the fish in when its hot , if its not hot the skin will stick to the pan.

Leave in the pan for approximately 3 minutes, have a peek to ensure the skin is crisp.

Turn over and place in the oven for another 3 minutes.

Meanwhile bring the milk and butter to the boil, rain in the polenta and quickly whisk, as soon as it has absorbed the milk turn off the heat and add in the parmesan cheese. It should be the consistency of soft mash.

Heat the roast peppers in a small pot and toss through the basil.

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