Barramundi have a mild flavor and a white, flaky flesh with varying amount of body fat. It is high in protein and low in calories. It is a great source of heart and brain-healthy Omega-3s, making it a healthy and delicious choice for your next meal.

Here is my take on this delicate, buttery and delicious fish.

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You Need:

Ingredients:	Amount:
Filet of Barramundi.	4 (6-7 oz.).
Kosher Salt.	1 tsp.
White Pepper.	1/4 tsp.
Olive Oil.	3 tbsp.
Idaho Potatoes.	6- Medium size.
Salted Butter.	1/4 cup.
Warm Chicken Stock.	1 1/2 cups .
Shallots .	2.
Lime Juice and Zest.	1.
White Wine.	2 tbsp.
Heavy Cream .	1/4 cup.
Butter for The Sauce.	8 oz.
White Wine Vinegar.	1 tbsp .
Fish Stock.	1/4 cups .
Clam Juice.	1/4 cups .
Baby Carrots.	2-3 .
Asparagus.	4-5 .
Parsley.	1/4 cup .
Broccolini Florets	4-5.
Tempura Flour	1/4 cup .
Ice Cold Water	2 tbsp. .

Instructions for preparing the Barramundi:

Preheat oven to 320 F or 160 C.

Cut The Idaho potatoes into rectangular blocks and blanched. Sautee potatoe blocks in melted butter over medium heat for 4 to 5 minutes or until potatoes acquire a golden color. Transfer potatoes to a square baking dish and season with salt and pepper. Pour warm Chicken stock over the potatoes and bake in the oven for 15 to 18 minutes or until potatoes are tender.

To prepared Lime Burre Blanc:

Warm oil in a small sauté pan over medium heat and sauté shallots for 3 minutes or until translucent. Deglaze the pan with white wine. Add vinegar, fish stock and clam juice. Bring to boil, and simmer for 10 minutes or until reduced by half. Add cream and bring to a quick boil. Remove from heat and strain through a fine sieve into a glass bowl. Adjust seasoning with salt and pepper to taste. Whisk in butter (a little at a time). Add lime juice and lime zest. Keep warm in a bain-marie or double boiler.

Pat Barramundi fillets dry with paper towels, and season with salt and pepper. Warm olive oil in a large sauté pan over medium-high heat and sear the fish fillets for 1 minute on each side. Remove from pan and transfer to a oven proof dish. Place it in the oven to finish cooking for 4-5 minutes or until fish fillets are cook throughout.

While fish is cooking:

Place tempura flour in a small glass bowl and whisk in water. Do not over mix. Warm olive oil or vegetable oil in a shallow saucepan over medium-high heat. Lightly dip the vegetables in tempura batter and deep fry in hot oil for 2 to 3 minutes, turning often with metal tongs until batter is light golden color. Remove vegetables from oil and place on a plate lined with paper towels to drain the excess oil.

Place potato block off-center on plate and add the Barramundi Fillets on top. Garnish with the tempura vegetables. Drizzle the fish and accompaniments with Lime Burre Blanc.

Garnish as you like.

Bon Appetit!

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