Barramundi/John Dory Fillets Grenobloise
4 x 200g barramundi/John Dory fillets
1 tbsp extra virgin olive oil
200ml chicken stock
1 diced lemon
8 kalamata olives, diced
2 whole tomatoes, seeded and diced
100g baby capers
100g pine nuts
6 slices of bread made into croutons
100g parsley, chopped
1 bunch silverbeet
1 clove garlic
Take the leaves off the stalks of silverbeet and wash. Braise stalks over low heat in chicken stock, one teaspoon of butter and the olive oil until tender.
Sauté leaves with garlic and butter.
Season barramundi fillet with black pepper on skin side. Pan-fry fish, skin side down, until skin is crispy. Place in oven dish skin side up and finish cooking in oven for approximately 3 minutes at 200ºC.
To make Grenobloise topping, sauté lemon, capers, olives, pine nuts, parsley, croutons and tomato quickly in rest of the butter.
To assemble, place silverbeet stalks in centre of plate, then leaves, then barramundi fillets and top with Grenobloise.
John Hawkesby’s wine suggestion
Vidal Reserve 2007