What happens when Italian cuisine meets Australian ingredients?
Try cooking a stewed barramundi according to the recipe by Mirko Grillini. Born in Bologna, Mirko is a producer, actor and director but also chef.
Italian-style stewed barramundi fillet
Ingredients
- Barramundi fillet
- 1 sprig of rosemary
- A few sage leaves
- ½ red onion
- Fresh or canned cherry tomatoes
- Seed oil for frying
Method
Dry the fillet with kitchen paper and sprinkle with a little salt.
Pour a drizzle of frying oil into a pan and lay the fillet with the skin on the bottom. Leave to cook until the skin becomes crisp.
Remove the fish from the pan and add a drizzle of olive oil, the finely chopped onion, rosemary and sage. Leave to cook until the onion becomes soft.
Lay the fish with the skin upwards and cook for 3 or 4 minutes so that the fish meat absorbs the smells.
When the meat turns white and opens slightly, add the cherry tomatoes (if they are fresh, add a little puree (or very little water); if they are canned, add their puree too).
