Name: Barramundi with orange and fennel salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 oranges, peeled, sliced and juice reserved; 1 fennel (including stalk and leaves), sliced; 1 tablespoon ginger, thinly sliced; 1 red chilli, finely sliced; 1 cup (250ml) white wine; 2 tablespoon olive oil; 4 barramundi fillets; 1/4 cup dill sprigs, to serve

Barramundi with orange and fennel salad

Serves 4

Prep

10M

Cook

30M

Total

40M

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Ingredients

2 oranges, peeled, sliced and juice reserved

1 fennel (including stalk and leaves), sliced

1 tablespoon ginger, thinly sliced

1 red chilli, finely sliced

1 cup (250ml) white wine

2 tablespoon olive oil

4 barramundi fillets

1/4 cup dill sprigs, to serve

Method

1.Preheat oven to 180°C.

2.Layer orange, fennel, ginger and chilli in a baking dish. Pour over combined wine, reserved juice and olive oil. Season to taste. Bake for 10-15 minutes, until fennel is tender.

3.Place barramundi on orange mixture. Season to taste. Bake for 10-15 minutes, until barramundi is cooked through.

4.Serve topped with dill sprigs.

Wine suggestion: The strong flavours of the orange and fennel call for a wine of equal weight – Ferngrove’s 2004 Frankland Semillon Sauvignon Blanc, $13, has a vibrant passionfruit overtone and good acidity.
Note

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Ingredients

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