Baked barramundi fillets with tomato, ginger and coriander

Name: Baked barramundi fillets with tomato, ginger and coriander
Cook time: 1 h
Yield: 4
Ingredients: 1 onion, finely sliced.; 1 tsp freshly grated ginger.; 1 tbsp olive oil.; 6 roma tomatoes, quartered.; 2 tbsp olive oil, extra.; Sea salt and freshly ground black pepper.; 4 barramundi fillets (about 150g each).; 1/2 cup white wine.; 1 tbsp white wine vinegar.; Large handful baby rocket.; 2 tbsp sliced pickled ginger.; 1/2 cup fresh coriander leaves.

Luke Mangan

December 1, 2013

Baked barramundi fillets with tomato, ginger and corianderJennifer Soo

Time:30 mins - 1 hourServes:4

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

Ingredients

1 onion, finely sliced.
1 tsp freshly grated ginger.
1 tbsp olive oil.
6 roma tomatoes, quartered.
2 tbsp olive oil, extra.
Sea salt and freshly ground black pepper.
4 barramundi fillets (about 150g each).
1/2 cup white wine.
1 tbsp white wine vinegar.
Large handful baby rocket.
2 tbsp sliced pickled ginger.
1/2 cup fresh coriander leaves.

Method

Preheat the oven to 180C.
Combine the onion, ginger, oil and tomatoes in a baking dish and place in the oven for 20 minutes.
Meanwhile, heat half the extra oil in a frying pan, season the fish to taste and cook over high heat to brown both sides. Remove the fish from the pan and set aside. Add the wine to the pan and simmer until reduced by half. Add the vinegar and remaining oil.
Remove the tomato mixture from the oven. Add the rocket and pickled ginger and combine. Place the fish on top and drizzle with the wine mixture. Return to the oven 5-10 minutes, or until the fish is just cooked through.
Serve sprinkled with coriander.