We have such lovely Barramundi in Australia it is difficult to exclude them from home-cooked meals, especially since they're so easy to prepare.
This version is a variation of Recipe #1 with a significant difference: the addition of White Burgundy. Hence the name. This, coupled with a splash of lemon, gives a subtle, mellow tanginess which complements the rich textures of the fish.
- Barramundi fillets
- Creamy unsalted butter
- Extra virgin olive oil
- White Burgundy (I found a lovely inexpensive bottle of Saint-Véran which was excellent)
- Fried shallots
- Salt (sea salt is preferable)
- Ground black pepper
- Chili flakes
Melt butter in a large flat fry-pan, add chopped garlic and allow to simmer in low heat.
Rub some sea-salt on barramundi fillets. Make sure they're dry; otherwise they won't brown properly.
When garlic is soft, gently place fillets evenly over simmering butter in fry-pan. Add a little ground black pepper, salt and chili flakes.
Keep heat low, allowing fillets to cook slowly. If it gets too hot, causing butter to overbrown, add some olive oil. (This shouldn't be necessary if the heat is kept low.)
Carefully turn over fillets, then briefly increase the heat and allow bottom side of fillets to brown gently.
When they turn golden, turn them over, squeeze some lemon, allowing the juice to seep into fish. Then splash White Burgundy and quickly turn down the heat again.
Place barramundi fillets on a serving plate, pour butter-wine sauce over them, followed by garlic, then top with fried shallots, chili flakes and finely-chopped parsley.
I served mine over a bed of pasta, which I tossed into fry-pan with remaining butter-wine sauce and very briefly stir-fried.
Naturally, I complemented this meal with the Saint-Véran!
Next> Recipe #9: Grilled pork medallions in dukkah, za'atar, basil, rosemary and parsley