Barramundi with Romesco Sauce & Steamed Potatoes

METHOD

Step 1

For the sauce, combine peppers, almonds, vinegar, paprika and oil in the bowl of a food processor. Pulse until smooth. Season to taste and refrigerate until required.

Step 2

Using a steamer, cook potatoes, for 10-12 minutes or until tender. Add sugar snaps in the last minute of cooking. Slice potatoes when cool enough to handle.

Step 3

Meanwhile, lightly drizzle barramundi with some oil. Preheat a frying pan or BBQ to a medium heat. Add a little oil to the pan and cook barramundi for 5 minutes. Turn and cook a further 5 minutes until cooked through.

Step 4

To serve, spread plates with some romesco sauce, top with sliced potatoes, sugar snap peas and barramundi portions.

Ingredients:

Romesco Sauce: 

150g roasted red peppers, drained from a jar 

75g blanched almonds 

2 tsp sherry vinegar 

¼ tsp smoked paprika 

1 tbsp olive oil 

Sea salt & freshly ground black pepper 

300g baby or chat potatoes 

60g sugar snap peas 

2 portions (approx. 260g) TASSAL Cone Bay Barramundi, skin-off 

Olive oil, for cooking 

Tips:  

Any leftover sauce can be used as a dip with cornchips or crackers. Or serve with grilled meats.