Inspired by Gourmet Traveler
1½ tbsp Olive Oil
4 Fresh Meats Barramundi Fillets
Rind of 1 Lemon
1 Lemon, cut into wedges to serve
Nuts and seeds, roasted to serve
Dukkah, to serve
1 Garlic Clove, finely chopped
Juice of 1½ Lemons
2 tbsp Buttermilk
2 tbsp Extra-Virgin Olive Oil
200g Kale, coarsely chopped
200g Broccoli, finely chopped
1 Baby Fennel Bulb, thinly shaved on a mandolin, fronds coarsely chopped
⅓ Cup Dill, coarsely chopped
⅓ Cup Parsley, coarsely chopped
2 tbsp Chives, finely chopped
Preheat the oven to 200°C.
Heat the olive oil in a frying pan over medium-high heat.
Add the fish and fry until well browned (about 2-3 minutes), then turn and brown the other side.
Scatter with lemon rind, season to taste and roast until just cooked through (about 1-2 minutes).
Meanwhile, for the slaw, combine the garlic and half the lemon juice in a screwtop jar and stand to soften (1-2 minutes).
Add the buttermilk and half the olive oil, season to taste and shake to combine.
Combine kale, remaining lemon juice and remaining olive oil in a bowl, season to taste and massage kale until beginning to soften (around 1-2 minutes).
Add broccoli, fennel and fronds and herbs, drizzle with buttermilk dressing to taste and toss to combine.
Drizzle roast barramundi with a little extra buttermilk dressing, scatter with roasted nuts and seeds, and dukkah and serve with slaw and lemon wedges.