- 2 barramundi fillets
- 2 pumpkin seeds sachets
- 1 ATLAS romesco sauce
- 1 red capsicum
- 1 orange
- 1 leek
- 1 red onion
- 1 garlic clove*
- 1 parsley bunch*
- 1 coriander bunch*
Pantry staples: Salt, olive oil
Allergens: Garlic, fish, onion, nuts (almond)
Chef's note: Hailing from the Catalonia region of Spain, romesco sauce is typically made from roasted tomatoes, roasted garlic, toasted almonds, olive oil and capsicum. There are many variations that use different ingredients and have different consistencies.
* Garlic and parsley are to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Wash the vegetables. Remove the dark green leaves of the leek and cut the remaining in half through the root. Cut the orange into wedges. Thinly slice the capsicum and onion. Mince 1 garlic clove* per 2 people. Finely chop 1 tablespoon per person of the parsley leaves*. Finely chop 2 teaspoons per person of the coriander leaves and stems. Finely chop half of the pumpkin seeds.
2. Make the parsley and pumpkin seed oil
Combine the parsley and chopped pumpkin seeds with 2 teaspoons per person of olive oil and a pinch of salt to taste. If you need, add more olive oil to create a thick and runny consistency. Set aside the parsley and pumpkin seed oil.
3. Cook the pepperonata
Heat a splash of oil in a frying pan over medium heat. Add the onion and cook for 2 minutes or until it starts to soften. Add the capsicum and garlic and cook for 3 minutes or until softened. Remove from heat and stir in the remaining whole pumpkin seeds and the coriander. Set aside the peperonata.
4. Cook the leek and orange
Continue heating the same frying pan over medium-high heat. Lightly oil the cut side of the leek. Place the leek, cut side down, onto the frying pan and cook for 3 minutes or until charred. Gently flip the leek, reduce heat to medium and cook for 3 minutes or until softened. Set aside. In the same pan, add the orange cut side down and cook for 1 minute on each side or until charred. Remove and set aside.
5. Cook the barramundi
In the same pan, heat splash of oil over medium heat. Add the barramundi, skin side down, with a weight on top, such as a plate. Cook for 5 minutes or until the skin releases from the pan. Remove the weight. Gently flip the fish and continue cooking on the other side for 2 minutes or until cooked through.
6. To serve
Divide the leek, charred orange, peperonata, barramundi and romesco sauce between serving plates. Drizzle with the parsley and pumpkin seed oil.