Grilled barramundi with spinach and herb roasted potatoes
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Grilled barramundi with spinach and herb roasted potatoes
quinfish Thu Apr 01, 2010 1:30 am
Ingredients
For the potatoes: 3 cloves garlic, crushed 4 sprigs fresh thyme 2 sprigs fresh rosemary 6 large loose brushed potatoes, peeled and cut into quarters
(If unavailable use 6 large loose washed potatoes) 6 tbsp olive oil Salt & Pepper (from the pantry) For the fish: 4 x 180g Barramundi or other firm white fish fillets Olive oil, for brushing 1 extra tbsp olive oil 200g Coles spinach leaves Lemon wedges, to serve Method
1.Preheat the oven to 230°C conventional/210°C fan forced. For the potatoes; toss the garlic, thyme, rosemary and potatoes with half the oil in a bowl, and transfer to a large oven tray. Sprinkle with salt and pepper and roast for 20 minutes. Turn potatoes and drizzle with the remaining oil. Roast until the potatoes are crisp and dark golden brown on all sides, about 25 minutes longer, then remove from oven.
2.Preheat a char grill pan on medium high heat. When the potatoes are about 10 minutes from being finished, brush the fish lightly with a little olive oil and season with salt and pepper. Cook the fish for 3 minutes on each side or until both sides have nice grill marks and the fish is cooked through but still moist. Remove and rest for 2 minutes.
3.Heat the remaining tablespoon of oil in a large frying pan over medium-high heat and cook the spinach for 2 minutes, or until wilted, then season with salt and pepper and drain spinach in a colander to remove excess water.
4.Spoon the potatoes onto 4 serving plates, spoon a small mound of spinach next to the potatoes and lay a piece of fish on the spinach and serve with the lemon wedges.
Tips: If you don’t have a char grill pan, use a frying pan or barbecue as an alternative.
For the potatoes: 3 cloves garlic, crushed 4 sprigs fresh thyme 2 sprigs fresh rosemary 6 large loose brushed potatoes, peeled and cut into quarters
(If unavailable use 6 large loose washed potatoes) 6 tbsp olive oil Salt & Pepper (from the pantry) For the fish: 4 x 180g Barramundi or other firm white fish fillets Olive oil, for brushing 1 extra tbsp olive oil 200g Coles spinach leaves Lemon wedges, to serve Method
1.Preheat the oven to 230°C conventional/210°C fan forced. For the potatoes; toss the garlic, thyme, rosemary and potatoes with half the oil in a bowl, and transfer to a large oven tray. Sprinkle with salt and pepper and roast for 20 minutes. Turn potatoes and drizzle with the remaining oil. Roast until the potatoes are crisp and dark golden brown on all sides, about 25 minutes longer, then remove from oven.
2.Preheat a char grill pan on medium high heat. When the potatoes are about 10 minutes from being finished, brush the fish lightly with a little olive oil and season with salt and pepper. Cook the fish for 3 minutes on each side or until both sides have nice grill marks and the fish is cooked through but still moist. Remove and rest for 2 minutes.
3.Heat the remaining tablespoon of oil in a large frying pan over medium-high heat and cook the spinach for 2 minutes, or until wilted, then season with salt and pepper and drain spinach in a colander to remove excess water.
4.Spoon the potatoes onto 4 serving plates, spoon a small mound of spinach next to the potatoes and lay a piece of fish on the spinach and serve with the lemon wedges.
Tips: If you don’t have a char grill pan, use a frying pan or barbecue as an alternative.
quinfish- Moderator
- Posts : 61
Join date : 2010-01-18
Age : 72
Location : Willmot
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