CRISPY SKIN BARRAMUNDI

INGREDIENTS

● 4 barramundi fillets, 170g each, skin on

● 1 tablespoon olive oil

● 6 brushed potatoes, peeled and each cut into 4 uneven shaped pieces

● 3 tablespoons olive oil, divided

● 1 tablespoon parsley leaves, finely chopped

● 400g green beans, ends trimmed

● 1 ripe navel orange, segments only, divided

● 3 tablespoons olive oil

● 1/2 teaspoon coriander seeds, coarsely crushed with a mortar and pestle

● 2 tablespoons freshly squeezed orange juice

● 1 tablespoon fresh whole coriander leaves

METHOD

Step 1: Preheat oven to 220°C with a baking tray inside and bring a large pot of salted water to the boil.

Step 2: Toss the potatoes with 2 tablespoons of oil in a large mixing bowl and season with salt and pepper. Bake in a single layer for 15 minutes in the preheated baking tray. Turn and bake for another 10-15 minutes until golden brown and easily pierced with a fork. Remove and sprinkle with parsley.

Step 3: Boil the green beans for 3-4 minutes or until tender but still crisp. Remove from water and place on a tray to cool slightly.

Step 4: For the vinaigrette, heat 3 tablespoons of oil with crushed coriander seeds in a small saucepan over medium heat for 5 minutes or until fragrant. Remove from heat. Strain the oil and discard the seeds. In a mixing bowl, slowly whisk the oil into the orange juice. Season with salt and pepper, stir in the coriander leaves and add 2 roughly chopped orange segments.