Gourmet Australian Barramundi Fillet with Crispy Sweet Potato Hash & Citrus Herb Butter Sauce

Allergens

Fish (Barramundi), Dairy (Butter)

Ingredients

• 2 Barramundi fillets (6 oz each) 2 Large Sweet Potatoes 1/4 Cup Olive Oil 1/2 Cup Fresh Cilantro 1/2 Cup Fresh Dill 1/2 Cup Unsalted Butter 1 Lemon, zested and juiced 1 Lime, zested and juiced Salt & Pepper to taste Garlic Powder (optional)

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Peel and dice the sweet potatoes, toss them in olive oil, salt, and pepper. Spread them evenly on the lined baking sheet and bake for 20 25 minutes until crispy and golden brown, flipping halfway through.
3. In a food processor, combine cilantro, dill, lemon zest, lime zest, and unsalted butter. Blend until smooth and season with salt and pepper to taste. Set aside.
4. Season barramundi fillets with salt, pepper, and garlic powder (optional). Heat a non stick skillet over medium heat, add 1 tbsp of olive oil, and cook the fillets for 5 6 minutes per side until cooked through.
5. To serve, place a bed of sweet potato hash on each plate, top with barramundi fillet, and drizzle with citrus herb butter sauce.

Chef’s Insight

For an added touch of luxury, garnish with edible flowers or microgreens.

Notes

Feel free to adjust the seasoning according to your taste preferences.