Season the fish fillets and seal in a hot pan on both sides. Remove on a tray and allow to cool. In a blender place all the nuts, seasonings, herbs and oil. Blend to a fine consistency. Add butter, ...

This recipe can be made using chicken if you prefer that to fish. The base is flexible and can be experimented with in hundreds of ways. If you don't have nut milk available, milk, coconut milk or ...

Steps: Thaw fillets if frozen (about 20 minutes in bath of cold water) and pat dry. Preheat oven to 350 degrees. Sauté onion and garlic in olive oil until onion is translucent. Add white wine, basil ...

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by John Susman. To prepare the barramundi fillets for pan-frying with crisp skin, lay them on a ...

I was initially skeptical when I watched my father poach barramundi in milk and onion, but my perception changed once I tasted it. During my apprenticeship at Kirk’s Wine Bar, I shared this dish as a ...

Barramundi is a sea bass native to northern Australia and the tropical waters of the Indian and Pacific oceans, but this fish is making waves in the Midwest. Sustainably raised barramundi from ...

Heat oven to 240°C (220°C fan-forced). Line two oven trays with baking paper. Scrub the potatoes, then cut unpeeled into 1cm chunks. Trim and thickly slice the fennel. Put potato and fennel on lined ...

Sales of farmed barramundi in Waitrose have soared following a switch from whole fish to fillets. Sales have risen more than fivefold since Waitrose switched in November, said supplier New Forest ...

You are dining in an upscale restaurant and the waiter approaches your table to describe the catch of the day. Along with the salmon, mahi and grouper, he suggests a recent arrival called barramundi.