Barramundi with Fennel and Cucumber Salad

Fennel has wide specturm of flavour, from anise to licorice. It is a rich source of protein, dietary fibers, vitamins and minerals.

    This combination does not exist.

    Walnuts 10.0 grams


    Medium Cucumber 1.0 Unit(s)

    Medium Cucumber

    Scarlet Globe Radish 2.0 Unit(s)

    Scarlet Globe Radish

    Mixed Salad leaves 20.0 grams

    Mixed Salad leaves

    Fennel Small Bulb 1.0 Unit(s)

    Fennel Small Bulb

    Fresh Thyme 1.0 grams

    Fresh Thyme

    Lemon Dressing by Let's Cook 10.0 ml

    Lemon Dressing by Let's Cook

    Barramundi Fillet 175.0 kg

    Barramundi Fillet

    • Time : 20.0 mins
    • |
    • Calories: 398.0 kcal
    • |
    • Protein : 40.0 g
    • |
    • Fat : 20.0 g
    • |
    • Carb. : 21.0 g
    Your Pantry Essentials
    A frying pan or skillet, A bowl to mix the salad
    Your preferred cooking oil ; we suggest olive oil
    Salt and Pepper.
    Prepare your Ingredients
    Cucumber: wash. Split the cucumber in half lengthwise. Scoop the seeds out, then slice the cucumber
    Radish: wash and slice the radishes into thick slices
    Fennel: wash and slice into thick slices
    Mixed Salad Leaves: wash and dry
    Fresh Thyme: wash and pluck the leaves.

    Get the fish out of the fridge 10 minutes before cooking. Pat it dry with a kitchen towel or paper. Then score the skin lightly (that means make light cuts in the skin). Season the fish with salt pepper and some thyme.
    Pan Grill the Fish
    Heat up your pan. Once the pan gets nice and hot, add the cooking oil and make sure your coat the surface of the pan well. There needs to be a nice thin layer of oil, so remove any excess oil. Then gently place the fish skin side down on the pan. Set the heat to medium and let the fish cook for about 3 minutes or until you start to see that it is about 75% cooked (you will see the change in colour). Then flip the fish. If the skin is cooked properly it will be crispy and should come off the pan easily. If you feel it is a little sticky, give a few more minutes.

    Once you flip the fish, turn off the pan. There's enough heat to cook the fish through without overcooking it.
    Prepare the Salad
    In a bowl mix, cucumber, fennel, radishes, mixed salad leaves with the Lemon dressing provided, salt, pepper and some extra virign olive oil. Garnish with walnuts.

    Serve the fish with the salad.