Wild Barramundi

Wild Barramundi

Ingredients and Methods

10 min
20 min


  • 2 Barramundi fillets
  • 10g butter
  • 10g flour
  • 400ml fish stock
  • 4 baby zucchini
  • 1 fennel shaved
  • 4 cherry tomatoes


Make a roux of flour and butter over medium heat until it becomes a blonde colour. Add fish stock and whisk vigorously while bringing to a boil. Season with salt & pepper.

Half zucchini and char grill over medium/high heat.

Cook cherry tomatoes in oven with oil, salt & pepper for roughly 3 minutes.

Place fish fillet skin down in a pan over medium/high heat for 3-4 minutes. Remove from heat and place in the oven at 180 degrees (skin side down) for another 6 minutes to finish.

To assemble: place fish sauce on bottom of the plate and sprinkle with shaved fennel. Place zucchini around the plate, add fish fillet on top of fennel and place cherry tomatoes around the sides.

Chef Paolo Masciopinto

Born in Milano and growing up in Turin, Italy, Paolo Masciopinto’s interest in the kitchen began at an early age after working in restaurants during the summer holidays. (more)

here to view all of Chef Paolo Masciopinto's recipes.

Paolo Masciopinto

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