Parmesean-Crusted Barramundi with Lemon Butter Sauce

This recipe is a quick and delicious way to enjoy Barramundi or other mild fish fillets**



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!

Basil Pesto

Two recipes for pesto are given here.  One can be made with or without Parmesean cheese - to be served with meat, etc.  The second is dairy-free - so it can be served with anything.   I normally add a bit of cayenne to my pesto - also I enjoy the tang of the lemon.  Taste just after blending it up and add a bit of salt, pepper or lemon if wish. 

For a beautiful sauce for grilled salmon or Ocean trout, mix a ratio of 1 Tbsp. Mayonnaise with 1 tsp. pesto.  It is so delicious with fish! 

Leftover pesto can easily be kept, tightly covered in the refrigerator for 5 days.  It also freezes beautifully!

Basil Pesto - recipe #1

Ingredients: 

45g (1/4 cup) pine nuts- toasted
1 1/2 - 2 cups fresh basil leaves - wash three times and check for insects
2 garlic cloves, pressed or chopped up a bit
60g (3/4 cup) shredded Parmesan cheese (Optional)
5 tbs olive oil

Spread the pine nuts on a baking sheet and put them in the oven at 325 degrees F. Watch them carefully as they will go from being just right to burning very quickly. I often do this step in a pareve pan on top of my stove - I find it easier to watch this way. Allow to cool.

In a blender, food processor or magic bullet, place basil leaves, garlic, parmesean (if you want this for a dairy recipe) and olive oil and begin to blend. Pulse a few times and then stop and make sure all ingredients are mixing well. Add a bit more oil if necessary. Blend until you have a thick puree. Taste and add salt and pepper if you think it needs 'something' I add a dash of cayenne to mine!

K (D) if Parmesean cheese is used K (P) if you omit the Parmesean cheese.

Dairy-Free Basil Pesto - recipe #2

Ingredients:

2 cups Fresh Basil Leaves, washed three times, checked for insects
1/3 cup toasted Pine Nuts (see toasting instructions in recipe above)  or Walnuts (or perhaps raw sunflower seeds for those who are tree nut-free?)
3 medium Garlic Cloves, minced
1/2 cup Extra Virgin Olive Oil
1 and 1/2 tsp. fresh squeezed Lemon Juice (more or less, to taste)
1/2 tsp. Salt
In a food processor or blender, combine the basil leaves with the nuts (or seeds), lemon juice and sea salt.  Pulse a few times until mixture is reduced in volume and the mixture is well incorporated.

Add the garlic and pulse a few times more. Slowly add the olive oil in a constant stream while the blender or food processor is running, stop to scrap down the sides with a rubber spatula. Taste.  Add more lemon juice and/or salt if needed. Serve with pasta, chicken, fish, grilled vegetables or even on bruschetta!

K (P)

Green Goddess Dressing

This home-made salad dressing DOES NOT taste a bit like anything you can buy in a shop.  It is fantastic on a mixed green salad but if you are also having fish, it makes a good sauce for this as well.  For some reason, I find it goes really well with fish. Try a dollup of this on top of fresh grilled or pan-fried salmon.  You will be surprised.

I use a magic bullet.  You can also use a food processor or blender or even mix it in a bowl.  Let it stand in the refrigerator for a few hours at least.

Ingredients:

1 3/4 cup Mayonnaise - I use Best Foods or Hellmans as it is a kosher brand.  Any non-sweet mayo will do
1/4    cup sour cream (or non-dairy sour cream substitute)
3-6    Anchovy fillets, mashed or put through a garlic press (this is how I do it)
1-2    cloves garlic, put through a garlic press or minced and mashed
3       Tablespoons minced fresh tarragon leaves (or 1-1/2 dried tarragon soaked in a bit of vinegar)
2       Tablespoons minced fresh chives or spring onions (scallions)
1       Tablespoon finely chopped fresh parsley
1/8    cup vinegar (red wine)


Method:

Combine all ingredients in a jar (or magic bullet, food processor or blender) and mix thoroughly.  Should stay fresh for and delicious for several days if covered well and stored in the refrigerator.

Makes 2 Cups - this recipe can be halved. 

k (D) or Pareve if you can find a suitable non-dairy sour cream substitute