With sweet potato wafers and brussel sprout slaw
- 1 whole small Australian Sustainable Barramundi
- 150g sweet potato sliced wafer thin on a mandolin
- 100g brussel sprouts
- Quality parmesan cheese shaved or finely grated
- Lemon sliced thinly
- 1 tblspn lemon juice plus extra for salad
- 50g butter in small cubes
- Extra virgin olive oil
- 5g parsley chopped plus extra sprigs
- Salt & Pepper
“At Spring Creek our barramundi are fed a specifically formulated diet that is hormone and antibiotic free, produced sustainably to the highest standards by Australian manufacturers”
Tim Bade, Farm Manager, Spring Creek Barramundi
- Heat the oven to 100 degrees and a deep fryer or pot of oil to 180 degrees. Fry the wafers in small batches until starting to colour a little. Spread on paper towel and season well with salt. Dry them in the oven for about 15 minutes to make them very crisp. Allow to cool and store in an airtight container until needed. They will keep well for hours.
- Raise the oven temperature to 190 degrees. Wash and pat the fish dry. Brush with olive oil and then season well with salt and pepper.
- Place slices of lemon and parsley sprigs in the cavity then bake on an oven tray for approximately 20 minutes or until done.
- Shred the brussel sprouts as fine as possible. In a bowl combine them with a small amount of the parmesan cheese. Dress with a few drops of fresh lemon juice and a small splash of good olive oil. Season with salt and pepper.
- Warm a small pot on the stove slightly. Add the tablespoon of lemon juice, butter and chopped parsley. Whisk constantly until combined. Pour over fish and serve.
Serving suggestion: Serve with fresh steamed greens and rice.