Barramundi, Sweetcorn, Heirloom Tomatoes & Basil

Name: Barramundi, Sweetcorn, Heirloom Tomatoes & Basil
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp vegetable oil; 2 tbsp vegetable oil; Sea salt flakes and freshly cracked black pepper, for seasoning; 1 corncob, husk and silk removed; Bowl of iced water, for refreshing; 2 tbsp lemon extra virgin olive oil; Herb oil, for serving; ½ lemon; 4 x 200 g barramundi fillets (skin on); 2 corncobs, husks and silks removed; Fresh red and green basil leaves, for serving; 2 tbsp classic dressing; 160 g heirloom cherry tomatoes, halved; 1 large brown onion, finely chopped; 2 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

160 g heirloom cherry tomatoes, halved
2 tbsp classic dressing
Sea salt

Oceania
Europe
Australia
United Kingdom
Sydney
Fish course
Dinner
Pescatarian
Gluten-free
Mediterranean

Method

Begin with making the corn puree. Use a sharp knife to cut down the length of each cob, close to the core, to remove the kernels (you will need about 1½ cups kernels).
Heat the oil in a saucepan over medium heat. Add the onion and garlic. Cook for 3-4 minutes or until onion is softened. Add the corn and cook, stirring, for 2-3 minutes. Add 160ml (⅔ cup) water a