Farmed fish is the way of the future, given the diminishing stocks of the sea, and I have tasted some great farmed barramundi at Parndana Area School on Kangaroo Island (and I know there are others). The students there are responsible for growing the barramundi in tanks and the school has a purpose-built hospitality centre where they cook the barramundi in every way imaginable. Colin visited a few months ago and declared their salt and pepper barramundi the best he had eaten!
Ingredients
- 1 bulb garlic
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 1 lemon, zest removed in wide strips using a peeler
- 2 x 170 g barramundi or other white fish fillets, skin on, bones removed
- Sea salt flakes and freshly ground black pepper
- 30 g unsalted butter
- 1 bunch curly kale (about 200 g), stems removed and leaves torn into bite-sized pieces
- 1 x 45 g tin anchovies in extra virgin olive oil, drained
How to Make It
- Preheat the oven to 180°C (fan-forced).
- Place the garlic bulb on a piece of foil and drizzle with olive oil. Wrap up to make a parcel, then place on a baking tray and roast for 30 minutes or until soft and caramelised. Remove from the oven and set aside to cool slightly. When cool enough to handle, squeeze the soft garlic out of the skins into a bowl. Reserve half the garlic and place the remainder in an airtight container for another use.
- Using a small sharp knife, remove and discard any white pith from the underside of each strip of lemon zest. Place the lemon zest in a small saucepan of water and bring to the boil. Simmer for 2 minutes, then drain. Repeat the process once more this will remove all bitterness from the lemon.
- Using a small sharp knife, remove and discard any white pith from the underside of each strip of lemon zest. Place the lemon zest in a small saucepan of water and bring to the boil. Simmer for 2 minutes, then drain. Repeat the process once more – this will remove all bitterness from the lemon.
- While the fish is resting, heat the remaining tablespoon olive oil in a large frying pan over high heat. Add the kale, season with salt and pepper and toss for 3–4 minutes or until wilted. Add the lemon zest and the reserved roasted garlic cloves and toss to combine well. Divide the kale between 2 plates and serve with the fish and 4 anchovies each.