Thursday, June 28, 2012
Parmesean-Crusted Barramundi with Lemon Butter Sauce
4 - 175 gm Barramundi fillets, lightly floured
2 eggs whisked with 1 Tbsp milk (or water) to make an egg wash.
1 Cup bread crumbs
1/2 Cup Parmesean cheese, grated
3 Tbsp fresh parsley, finely chopped
Salt and cracked pepper - to taste
Oil for frying
Lemon Butter Sauce - see link below
Capers - optional
In a flat bottomed bowl, combine bread crumbs, grated Parmesean cheese, chopped parsley, salt and pepper
In another bowl, whisk egg and milk together
Heat a pan of oil - about 1/2 inch deep - on medium-high
Dredge washed Barramundi fillets in flour, then dip into egg mixture and then coat evenly in bread crumb/parmesean mixture.
Carefully slide fillets into hot oil and cook until the bottom side is turning brown - timing depends on how thick your fillets are. Carefully turn with a spatula and cook on the other side until golden brown.
When plating up - drizzle Lemon-Butter sauce over fish and scatter capers over, if desired.
Serve with rice and a green vegetable.
This recipe will serve 3-4 people.
In the photo the fish is served with Mizrahi Rice. Jasmine or Basmati rice would be nice as well.
Lemon Butter Sauce recipe here
** Kosher Fish List
Notes: I rinsed off the fish and put all the ingredients into each bowl. I then got the rice going and the first part of the lemon butter sauce ready while the oil in the pan was heating. By the time the oil was hot and the fish was halfway cooked, the rice and vegetable was ready and I only needed to finish the sauce. This entire meal took me between 30 and 45 minutes from start to finish.
If someone in your household has an allergy to gluten, potato flour would work as a nice substitute for the bread crumbs. Use cornstarch/cornflour instead of wheat flour in first step.
I have not tried to make this recipe under the broiler/grill in my oven. If you try this method instead of frying I would enjoy your feedback. Thanks!