Barramundi in 'crazy water' with bread, fennel, tomato & olives

FULL METHOD & RECIPE CARD AVAILABLE BELOW.

READY IN: 20 MINS

INGREDIENTS‭:‬

Barramundi

Baguette

Olives

Fennel

Shallot

Garlic

Long red chilli

Cherry tomato

Parsley

Lemon

  

Allergens: Wheat, gluten, yeast, garlic, onion, fish

Pantry staples: Cooking oil (preferably olive oil), salt

Notes‭: ‬This Italian name for this dish is Acqua Pazza, which directly translates to Crazy Water. It originates from the Neapolitan area of Italy where seawater was used to cook the fish. The fish is usually poached in the water, but we like the crisp skin in the technique used below.

 

METHOD:

1. Preheat oven to 160C fan forced.

2. Prepare the ingredients: Wash the vegetables. Thinly slice the fennel and if attached, roughly chop the fennel fronds. Thinly slice the garlic. Slice the chilli into rounds. Halve the cherry tomatoes. Thinly slice the shallots. Thinly slice the parsley. Cut the lemon into wedges.

3. Make the crazy water: Heat a splash of oil in a saucepan over low heat. Add the fennel, shallots and garlic and gently cook for 3 minutes. Add ½ cup of water per person to the saucepan, bring to the boil, reduce the heat and simmer for 5 minutes. Add the tomatoes and olives, remove from the heat and let  sit for 5 minutes for the flavours to infuse. Season to taste.

4. Cook the fish: Heat a splash of oil in a frying pan over high heat. Add the barramundi skin side down. Put a piece of baking paper on the fish and place a weight on it, such as a lid or a plate. Reduce the heat to medium. Cook the fish for 5 minutes on the skin side or until the skin releases from the pan. Remove the weight and baking paper. Gently flip the fish and continue cooking on the other side for an additional 2 minutes, or until the fish is cooked. Remove the fish from the pan.

5. Warm the bread: Meanwhile, place the baguettes in the preheated oven for 5 minutes to warm slightly.

6. To serve: Divide the crazy water between the serving plates. Top with the barramundi, parsley, chilli, fennel fronds and lemon wedges. Serve with the warm baguette.

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