Seared Barramundi

with Blood Orange Watercress Salad & Garlic- Confit Potatoes

Chef’d
Regardless of the weather
outside, this dish’s flavors and
colors bring the sunshine to
our kitchen tables and warm us
right up. Barramundi’s sweet
and buttery flavor is enhanced
with a lemon parsley butter
and served alongside crispy
and creamy garlic-confit
potatoes. Peppery watercress
is tossed with striking blood
oranges and a Dijon vinaigrette
for a vibrant salad that is far
from boring. Finished with a
drizzle of hazelnut oil, and with
every delicious component
complementing one another,
this dish is a feast for the senses.

WHAT YOU’LL NEED: KITCHEN 411

PAIRINGS: EQUIPMENT:
-- Medium sauté pan with lid
FROM YOUR PANTRY:
-- Olive oil
Blood oranges get their name because of their
show stopping and distinctive crimson col-
ored flesh. Their flavor is sweet and tart and
SAUVIGNON BLANC -- 2 Small bowls -- Salt has a hint of raspberry.
-- Large bowl -- Black pepper
AMERICAN PALE ALE -- Medium sauté pan
 

CHEFD.COM
INGREDIENTS

¼oz Fresh thyme

1lb Mini pearl potatoes
3 Garlic cloves
¼oz Fresh parsley
1 Lemon
2 Blood oranges
1. YOU CONFIT ME 2. LET’S PREP & START THE SALAD
½ Shallot
-- Remove and discard the stems from thyme. -- Remove and discard the stems from the parsley. Finely
1tbsp Dijon mustard -- In a medium sauté pan with a lid, add the potatoes, 1½ chop the leaves. Zest and juice the lemon into a small
2 Barramundi fillets (6oz) cups olive oil, ½ teaspoon each of salt and pepper. Stir bowl, discarding any seeds.
and bring to a simmer over medium heat. -- Supreme the oranges by cutting the bottom and top of
2 Butter pats -- Reduce heat to low, cover and cook for 10 minutes. the orange. Stand the orange on one end and cut away
1bunch Watercress Stir the potatoes, cover and cook for an additional 10 the peel and pith (white part under peel) with a small
minutes. knife. Over a large bowl, to catch the juices, separate
1tbsp Hazelnut oil
-- Increase heat to medium-low, add garlic and thyme, orange segments from each other. Place the segments in
and cook for 10 minutes until potatoes are tender and a small bowl.
golden. -- Finely chop HALF the shallot and add to the large bowl
with the blood orange juice. Add the dijon mustard,
2 tablespoons olive oil and a pinch each of salt and
pepper. Whisk well.

CHEF NOTES

1. There may be extra of some ingredients.

2. Rinse and pat dry produce prior to use.
3. Recommendations for salt and pepper are
optional. Please season to taste.
TWO SERVINGS
EST. COOKING TIME: 30 MINUTES
ALLERGENS: FISH (BARRAMUNDI),
MILK, TREE NUT (HAZELNUT)
SKILL LEVEL:
SPICE LEVEL:
3. SEAR THE BARRAMUNDI
-- Pat dry the barramundi with paper towels and season
each fillet with ¼ teaspoon each of salt and pepper.
-- Bring a medium sauté pan to medium-high heat. Add
1 tablespoon of olive oil. When hot, place fish in the
pan. Add butter, lemon juice and zest, and parsley.
-- Sear the fish for 2 minutes, basting with the lemon
butter. Turn the fish over and cook for an additional
2 minutes, basting frequently. Remove from heat.
-- Add the watercress and blood orange segments to
the large bowl with the dressing. Toss well.
(FDA recommends cooking fish to a minimum 145°F)
4. SERVE
-- Remove the cooked potatoes and garlic from the
olive oil. Divide between two plates. Season with salt
and pepper to taste.
-- Place one barramundi fillet on each of the plates
and top with remaining lemon butter. Serve with the
watercress blood orange salad on the side. Drizzle
the hazelnut oil over each dish.
-- Enjoy!
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FISH78.2.1