Ingredients
4x 250g Barramundi Fillet
1kg potato salad
8 tb romesco dip
100g wilted spinach
Method
- Pre heat oven to 180 degrees
- Seal barramundi skin down for 2 minutes in a hot pan then turn and cook for another two minutes
- Place in oven for 7 minutes
- Heat potato salad and place in middle of a bowl
- Place wilted spinach then fish and romesco sauce on top
Potato salad
1kg steamed and peeled kipfler potatoes
1x200g tin of peeled roasted peppers
1x100g baby capers
1x bunch of chopped parsley
Cone Bay Barramundi on Chardonnay Kipler Potato & Baby Caper Salad, Wilted Spinach & Romesco Sauce
1x200ml chardonnay vinegar
1x100ml olive oil
2x chopped red onions
Method
- Slice potato into a bowl
- Dice peppers add remaining ingredients except the vinegar
- Boil vinegar and add to potatoes then mix and season
Romesco Sauce
6 roasted peeled red capsicums
100g confit garlic
1x tb ground cumin toasted
2xtb paprika toasted
2x tb sumac toated
100ml lime juice
100g toasted macadamia nuts
Method
- Place all ingredients in a blender and process until smooth