Feed my skin with Jette Saunders - Crispy skin barramundi
Crispy Skin Barramundi with Cauliflower Pea Puree and Charred Broccolini
This is a beautiful and healthy barramundi dish that is a perfect omega boost for our skin while we're enduring Australian winter. Barramundi is rich in omega-3 fatty acids, which are essential for healthy skin. These healthy fats help to keep the skin moisturised and can also reduce inflammation, which can contribute to skin problems like acne and eczema. It is also a great source of zinc which helps to regulate oil production, which can reduce the likelihood of clogged pores and acne. It also helps to repair damaged skin and maintain healthy collagen levels.
- 2 fillets of barramundi
- 1 bunch broccolini
- Olive oil
- Salt and pepper
- Dukkah to serve
- Lemon wedges to serve
- 1/2 cup steamed cauliflower
- 1 cup baby peas
- Juice of 1 lemon
- 1/2 bunch parsley leaves
- 1 tbsp olive oil
- 25g parmesan
- Salt and pepper
- Preheat the oven to 200 degrees then start by drying the skin of your barramundi with some paper towel and then season the skin side with salt and pepper.
- Heat an oven safe pan over medium-high heat on the stove, once hot, drizzle enough olive oil to lightly coat the pan then place barramundi skin side down onto the hot pan, leaving to cook for about two minutes or until skin is crisp. Leaving fish in the pan skin side down, transfer pan to the oven and bake for approximately 15 minutes or until cooked through.
- To make the puree, place all ingredients in a blender and blend until smooth, seasoning to taste.
- Heat a pan over high heat, drizzling in some olive oil. Once hot, add your broccolini and season with salt and pepper and cook for 5 minutes or until charred. Alternatively, this can be done under a grill, in an oven or on the bbq.
- To serve, dollop 1/4 cup of puree on each plate and place barramundi and broccolini on top finishing with a sprinkle of dukkah over the broccolini.