Barramundi, broad beans and fennel sauté

Barramundi, broad beans and fennel sauté

14 June 2011 . Posted by Sarah in What we ate

My recipe for fennel salt crusted line caught Barramundi on a bed of fennel sauté with blood orange sauce and broad beans appears in the July issue of DUO Magazine. It's one of my favourites and serves 6.


  • 6 x 200g portions of rectangular cut Barramundi, skin on (approx 2.5cm thick)
  • 3 tablespoons fennel seeds, toasted
  • Sea salt
  • Grape seed oil

Fennel sauté

  • 2 large fennel bulbs, finely sliced
  • 1 onion, finely sliced
  • 100 mls olive oil
  • 1 tablespoon of fennel seeds, toasted
  • 100 grams pine nuts, toasted
  • 50 grams raisins, chopped Fennel fronds


  • 2 blood oranges juiced (or 200 mls blood orange juice), strained
  • 1-2 table spoons white sugar Lemon to taste Sea salt

To serve

  • Extra virgin olive oil
  • Fresh or frozen broad beans approx 6 per person, blanched and peeled
  • Cypriot black sea salt
  • Micro rocket/micro herbs

Make the salt crust: toast fennel seeds and grind with salt in a spice grinder or mortar and pestle, cover skin with the fennel. Salt generously.

Sauté finely sliced fennel bulbs with onion in olive oil until soft. Add extra toasted fennel seeds, raisins and pine nuts. Add blanched chopped fennel fronds. Set aside.

Peel, blanch and shell broad beans season and toss in olive oil.

In an oven proof frypan cook the fish skin side down in grape seed oil, holding firmly down with a fish slice until the skin is crisp. Turn the fish and finish in a 180C preheated oven for 5-7 minutes.

Reduce blood orange in a pan with a little sugar so it has body. Finish with a squeeze of lemon. Taste to make sure it isn’t too sweet and season to taste.

To plate up, sit the fish fillet on a bed of fennel sauté. Pour some blood orange sauce around the fish and ‘drop’ in the EVOO. Scatter broad beans in around the plate and garnish with Cyprian black sea salt and micro rocket or herbs.