Barramundi with sweet potato chips

METHOD

Step 1

Preheat oven 200C Line a baking tray with baking paper

Step 2

Put sweet potato chips onto tray; rub with oil and season. Roast for 20 minutes or until golden brown.

Step 3

Meanwhile, combine tartare ingredients in a small bowl.

Step 4

Combine fennel, radishes, lettuce, cherry tomatoes, micro herbs and fennel fronds in a bowl. Season and toss to combine

Step 5

Heat a non-stick pan over a medium heat. Rub extra oil over the skin of the barramundi; season with sea-salt. Cook skin side down for 5 minutes or until skin is crisply golden; turn fillets over and cook for a further 5 minutes or until fish is cooked through.

Step 6

Serve barramundi with salad, chips, tartare sauce and lemon wedges.

INGREDIENTS:

2 portions, (approx. 260g ) Tassal Barramundi fillets 

2 medium sweet potato, peeled and cut into thick chips 

1 tablespoon light olive oil 

½  fennel bulb, sliced finely 

4 radishes, sliced finely 

6 baby gem lettuce leaves 

6 cherry tomatoes, halved 

¼ cup micro herb leaves 

1 teaspoon light olive oil, extra 

Lemon wedges, to serve 

Homemade Tartare: 

½ cup  (125ml)  good quality mayonnaise 

2 tablespoons lemon juice 

1 teaspoon grated lemon rind 

1 tablespoon red onion, chopped finely 

1 tablespoon capers, drained and chopped 

1 gherkin, diced finely