Salt and pepper, to season
4 x 180 g square-cut barramundi fillets, deboned, skinned
100 g unsalted butter, chopped, softened
½ cup extra virgin olive oil
2 tbsp Pernod
¼ brown onion, very finely diced
4 cloves garlic, crushed
2 cups fresh breadcrumbs
1 tsp garam masala
1 cup fresh flat-leaf parsley leaves, chopped
½ bunch radishes, thinly sliced
2 cups baby salad leaves
¼ cup mixed seeds (such as sunflower, pepitas and toasted sesame)
2 tsp apple cider vinegar
1 pinch chilli powder
lemon wedges, to serve
- Season barramundi then brush with a little of the butter. Heat 1 Tbsp of the oil in a large frying pan over a medium heat. Cook fish for 5 minutes then turn over. Add pernod and remaining butter and cook, basting often with pan juices, for a further 3 minutes or until cooked through. Remove from heat.
- Meanwhile, heat 1 Tbsp of the remaining oil in a second pan over a medium heat and cook onion and garlic for 2 minutes or until aromatic. Add breadcrumbs and garam masala and cook, stirring occasionally, for 8 minutes or until lightly toasted. Transfer mixture to a large bowl and stir in parsley. Season then set aside.
- Combine radishes, salad leaves and seeds in a large bowl. Add vinegar and remaining oil. Season with a little chilli and salt. Serve fish topped with breadcrumb mixture, along with salad and lemon wedges on the side.