Serves 4
Ingredients
4 Infinity Blue barramundi fillets
1 cup almond flakes
½ cup panko breadcrumbs
1 tbsp minced garlic
1 tbsp dried parsley
1 lemon, cut into wedges
Olive oil
Salt
Pepper
Mushy Peas
2 spring onions (scallions), chopped
1 handful fresh mint leaves
500g (about 1 lb) frozen peas
½ cup water
75g (5 tbsp) butter
Salt
Pepper
Instructions
Preheat the oven to 200°C (400°F) fan-forced. Line a baking tray with baking (parchment) paper.
Prepare the crumb mixture: In a bowl, combine almond flakes, panko breadcrumbs, minced garlic, parsley, salt, and pepper.
Coat the barramundi: Brush the fillets lightly with olive oil, then press them into the almond mixture, coating each side evenly. Arrange the fillets on the prepared tray and bake for 20 minutes, or until golden and cooked through.
Prepare the mushy peas: Melt butter in a pan over medium heat. Add the chopped spring onions (scallions), mint leaves, and frozen peas. Cover and steam for 3–4 minutes.
Blend the peas: Transfer the pea mixture to a food processor, add the water, and pulse until smooth. Season with salt and pepper to taste.
Serve: Plate the baked barramundi fillets with a generous serving of mushy peas. Garnish with lemon wedges and serve immediately.
Enjoy this fresh, healthy dish perfect for any season!