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Crispy-skinned farmed barramundi with lemon myrtle
dressing (Serves 6)
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Ingredients:
6 plate-size barramundi
lemon myrtle leaves (fresh, if available)
Lemon myrtle dressing:
2 tablespoons dried lemon myrtle leaves
1 cup extra virgin olive oil
seasoning to taste
For serving:
salad greens, roasted bunya (or macadamia) nuts
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Method:
Smear fish with dressing and place fresh lemon myrtle leaves inside
the fish.
Heat a little of the dressing in a very hot pan and sear fish for
2 minutes each side, then place on an oven tray, drizzle with more
dressing and bake at 200°C for 5 minutes.
The skin should be crispy, and the flesh spongy to touch.
Lemon myrtle dressing:
Combine oil and dried lemon myrtle leaves and season to taste.
Allow flavours to develop for 12 hours or more.
Serve whole on salad greens, garnished with bunya nuts.
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