se your hand to clean fish. Next, put them into basket
Fish:
Mix the yoghurt, lemon
Crush garlic.
Add orange juice, and orange zest, and chopped dill to a bowl.
Pour over Barramundi fillets, and grind pepper onto fish.
Add fish to a grill pan at low heat, and pour over remaining marinade and some white wine.
Cook fillets on both sides until done, and remove from pan.
Add a knob of butter and another dash of white wine to the pan.
Stir until butter melts and sauce thickens.
Pour over fish to serve.
Season flour with salt and pepper and spread on a plate.
Lightly beat egg in seperate bowl.
Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
(A high heat will burn the nuts).
Serve.
ginger, cumin, palm sugar and fish sauce. Grind to combine.
mall bowl, then give your fish a swedish massage with the
Preheat oven to 375 degrees F (190 degrees C).
Brush fish with olive oil.
Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.
Whisk miso paste, rice vinegar, brown sugar, and soy sauce together in a bowl until glaze is smooth.
Place barramundi fillets, rounded-side up, onto a plate; spread 1/2 of the glaze onto rounded side of fish.
Heat oil over high heat in a nonstick skillet. Place fish, glazed-side down, in hot skillet and spread remaining glaze over other side; cook until slightly white around the edges, 1 to 2 minutes. Flip fish and cook until flaky and white, 1 to 2 minutes more.
Combine all ingredients except for fish and peppers in a bowl
ish that will hold your fish.
Place the cut lumps
o thicken batter.
Dredge fish fillets in seasoned flour.
pread over frozen or fresh fish fillets.
Put fillets onto
Preheat oven to 450 degrees F (230 degrees C). Spray a large baking dish with cooking spray.
Pour milk into a bowl. Place flour on a plate. Pour panko into a shallow bowl.
Dip barramundi in milk, dredge in flour, and coat with panko. Place in the prepared baking dish. Spray barramundi with cooking spray. Sprinkle garlic powder and parsley on top.
Roast in the preheated oven until barramundi flakes easily with a fork, about 12 minutes.
y combining all ingredients (except fish fillets) in saucepan over medium
Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.
Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.
Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.
Wash the fish parts in cool water, removing
br>Wash the fish well.
Slice the fish into medium size
n my fish and white sauce and my tuna mornay recipes as
o serve.
For the Fish Nuggets: Heat a cast iron
bowl.
Add the fish and toss to coat then