Herb and olive crusted barramundi with giardiniera salad recipe
- Cuisine: Italian
- Prep Time: 15 min(s)
- Cook Time: 20 min(s)
- Serves 4
A great episode of L'Italia in Cucina, the Italian section of the Kitchen Conversations program, in which chef Carmine Carranante of Melbourne's Scugnizzo restaurant proposes a very intriguing recipe which reflects his Neapolitan origins.
Ingredients4 whole barramundi
100g pitted black olives
100g flat-leaf parsley
1 egg yolk
40g soft butter
40ml olive oil
500ml white wine vinegar
1 tbsp salt
1 large carrot, cut into sticks
200g cauliflower, cut into florets
100g button mushrooms, washed
100g green olives
1 Lebanese cucumber, cut into half moons
3 tbsp extra virgin olive oil
PreparationFor the barramundi, finely chop the olives and herbs. Mix in the egg yolk, breadcrumbs, butter and oil, until well combined.
In a pan with a little oil, seal the barramundi on both sides. Place the barramundi on a baking tray with baking paper. Spread the olive and herb mix on one side, leaving the head and tail.
Bake in a preheated oven at 190°C and cook for 8-12 minutes, depending on the size of your fish.
To make the salad, boil the water, vinegar and salt. Individually blanch each type of vegetable in the water and bring the water to the boil each time. Once all the vegetables have been cooked, place them in a bowl and toss with some extra virgin olive oil. Add salt and pepper to taste.
If you enjoyed this Herb and olive crusted barramundi with giardiniera salad recipe then browse more Italian recipes, seafood recipes, italian radio recipes, entertaining recipes, baking recipes and our most popular hainanese chicken rice recipe.
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