Name: Barramundi with Spiced Cabbage, Capers & Toasted Almonds
Yield: Serves 6
Cuisine: French
Ingredients: olive oil; 150 g unsalted butter; 2 tablespoons small salted capers, rinsed and thoroughly dried with kitchen paper; 120 ml white wine vinegar; 120 ml dry white wine, such as riesling; 4 juniper berries, lightly crushed with a mortar and pestle; 6 sprigs thyme; 1 fresh bay leaf; ½ bunch flat-leaf parsley, washed and leaves finely shredded; 1 tablespoon coarsely ground black pepper; 3 teaspoons salt; 1 small Savoy cabbage; 6 x 180-200 g barramundi fillets; 3 tablespoons flaked almonds, dry-roasted in a frying pan until golden; seasoned plain flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

Barramundi fillets have few bones; I like to roast them with their skin on, in a little olive oil, but they are also excellent for pan-frying, as well as steaming and grilling on a flat grill plate.

This recipe needs some advance planning, since the spiced cabbage is lightly pickled for 36 hours, but the actual cooking takes little time and the finished dish is a beautiful combination of tender fish with the sour and spicy flavours of the cabbage.