Baby barramundi with cider onions
Cider is not simply a fashionable tipple - it goes down just as well as an ingredient in savoury dishes. Baby barramundi is fantastic with cider onions, but I also recommend trying roast pork or grilled salmon fillet as a match.
Ingredients
50ml olive oil
2 brown onions, finely sliced
2 bay leaves
200ml cider
100g unsalted butter, softened
2 shallots, finely chopped
4 anchovy fillets, chopped
½ bunch basil, leaves picked and chopped
salt and pepper
1kg baby barramundi, gutted and scaled with fins removed
1 lemon, cut into wedges
Method
Put oil, onions, bay leaves and cider in a roasting tin. Roast in a 180C oven for 20 minutes.
Meanwhile, place the butter, shallots, anchovies and chopped basil in a bowl and mix well. Season with salt and pepper and chill until you are ready to cook the fish.
Season the fish all over. Remove onion mix from the oven and place the fish on top before returning to the oven to cook for a further 20 minutes.
To check if fish is cooked, make an incision in the thickest part and see if it pulls away from the bone. Put knobs of flavoured butter across the fish and cook for another two minutes.
Serve from the tray with wedges of lemon.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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