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1300 814 956
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  • Crispy Skin Pan Roasted Barramundi W/ Kipfler Potato & Capers (By Chef Paolo)
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Crispy Skin Pan Roasted Barramundi W/ Kipfler Potato & Capers (By Chef Paolo)

  • Complexity: easy

Directions

Cooked potato in boiling salty water until soft but not over cooked, drain and set aside to cool down then slice into pieces. Mix chopped capers, parsley, garlic, ½ a lemon juice, olive oil and potato in bowl. Add salt and pepper. Season the barramundi on the skin side with salt and pepper. Add oil (enough to cover the bottom) to the frying pan and fry the fish on high heat, skin side down. Cook until golden brown and crispy. Flip it over and put the pan in the oven ( pre-heated at 220 degrees) for 5 minutes. Take it out of the oven ( leave the fish in the pan ), add butter and ½ a lemon juice in the pan, let it foam up. Ladle foam over the fish to give it a nice buttery flavor then serve with the potato and caper mix

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