Barramundi
with braised fennel sauce
Paleo, gluten free, wheat free, grain free, dairy free
What you'll need serves 4 4 200g barramundi fillets 900ml water 100ml tamari 2 garlic cloves 4 baby fennel bulbs, cut into wedges small handfull flaked almonds 4 small handfulls baby rocket leaves macadamia or avocado oil, for frying | How to make it Place garlic, water and tamari in a large saucepan and bring to the boil. Add fennel and reduce to medium heat and simmer for 15 minutes or until tender. Meanwhile place barramundi fillets in a frying pan over medium heat greased with avocado or macadamia oil. Fry either side for 6-7 minutes or until cooked through. To assemble, evenly place fennel in 4 serving dishes, evenly pour liquid mixture over fennel and top with fish. Garnish with rocket and almonds and serve. |