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Barramundi With Creamy Polenta And Dill Gremolata

Barramundi With Creamy Polenta And Dill Gremolata

Ingredients for One

  1. 140 grams Barramundi Fillets (skin-on)
  2. 0.5 cups polenta
  3. 1 tbsp parmesan cheese
  4. 40 grams baby spinach
  5. 7.5 grams dill
  6. 1 garlic cloves
  7. 0.5 lemon
  8. 200 ml milk - PANTRY ITEM
  9. 200 ml water - PANTRY ITEM
  10. 10 grams unsalted butter - PANTRY ITEM
  11. 1 tbsp extra virgin olive oil - PANTRY ITEM
  12. 1 tbsp plain flour - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 280 grams Barramundi Fillets (skin-on)
  2. 1 cups polenta
  3. 2 tbsp parmesan cheese
  4. 80 grams baby spinach
  5. 15 grams dill
  6. 2 garlic cloves
  7. 1 lemon
  8. 400 ml milk - PANTRY ITEM
  9. 400 ml water - PANTRY ITEM
  10. 20 grams unsalted butter - PANTRY ITEM
  11. 2 tbsp extra virgin olive oil - PANTRY ITEM
  12. 2 tbsp plain flour - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 560 grams Barramundi Fillets (skin-on)
  2. 2 cups polenta
  3. 4 tbsp parmesan cheese
  4. 160 grams baby spinach
  5. 30 grams dill
  6. 4 garlic cloves
  7. 2 lemon
  8. 800 ml milk - PANTRY ITEM
  9. 800 ml water - PANTRY ITEM
  10. 40 grams unsalted butter - PANTRY ITEM
  11. 4 tbsp extra virgin olive oil - PANTRY ITEM
  12. 4 tbsp plain flour - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 840 grams Barramundi Fillets (skin-on)
  2. 3 cups polenta
  3. 6 tbsp parmesan cheese
  4. 240 grams baby spinach
  5. 45 grams dill
  6. 6 garlic cloves
  7. 3 lemon
  8. 1200 ml milk - PANTRY ITEM
  9. 1200 ml water - PANTRY ITEM
  10. 60 grams unsalted butter - PANTRY ITEM
  11. 6 tbsp extra virgin olive oil - PANTRY ITEM
  12. 6 tbsp plain flour - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Prep:

  1. finely zest lemon, st aside for gremolata and cut into wedges
  2. finely chop dill
  3. peel and mince 1/2 garlic for gremolata; thinly slice 1/2 for spinach
  4. wash and drian spinach
  5. pat barramundi fillets dry with paper towels and season with salt and pepper
  6. squeeze lemon juice (0.5 tbsp/person) and set aside for spinach

Method:

  1. To make dill Gremolata, mix dill, minced garlic, lemon zest, olive oil( 1 tsp/person), and a pinch of salt in a small bowl. Set aside.
  2. Combine the milk and water in a saucepan and bring to the boil. Whenthe milk and water is boiling, gradually pour in polenta, whisking tocombine. Continue whisking over a medium to high heat for about 2 to 4minutes, or until thickened. Whisk in butter and parmesan until melted.Season with salt and pepper. For creamier polenta, add an extra splash of milk at the end. Cover to keep warm.
  3. Lightly dust the skin side of each fillet with flour, shaking off excess. Heat olive oil (0.5 Tbsp/ person) a skillet over medium-high heat. Cook fillets skin-side down for 3-4 minutes pressing lightly with a spatula for crisp skin. Flip and cook 2-3 minutes until just cooked through.
  4. Heat olive oil (1 tsp/person) in a large skillet over medium heat. Add sliced garlic; cook for 1 minute. Add baby spinach, toss to coat, and cook for 1-2 minutes until just wilted. Drizzle with lemon juice and season with salt. Set aside.
  5. Spoon polenta onto plates, top with spinach and barramundi. Sprinkle with gremolata. Serve with lemon wedges.
  6. wash and chop parsley
  7. cut lemon into wedges
  8. preheat the oven to 200°C (180°C fan-forced)
  9. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  10. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  11. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  13. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  14. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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