Gremolata Crusted Barramundi with baked Pinto Beans & Fennel (Serves 4 - 6)

Ingredients:

2 whole Barramundi scaled and gutted
1 cup pinto beans (soaked overnight)
1 fennel bulb (cut into 8 pieces, washed thoroughly)
1 leek sliced
4 cloves garlic, crushed
500ml chicken stock
4 Fremantle anchovy fillets.
Salt & pepper

Crumbs:

200gm fresh breadcrumbs
1/2 cup roughly chopped flat leaf parsley
Juice & zest of 1 lemon
50ml njoi extra virgin olive oil
Salt & pepper

Method:

Portion snapper into 4 even sizes.

In a large pot bring pinto beans to boil and simmer for 15 minutes, drain & reserve for later.

Place a baking tray on high heat, sauté the leek, garlic & and anchovy in a little olive oil for 10 minutes.

Add Chicken stock, pinto beans & fennel, bring to the boil and season to taste.

Place in a moderate oven, stirring regularly for 45 minutes or until beans are soft.

Remove from heat & keep warm.

For the gremolata crumbs, mix together all of the ingredients in a large bowl, reserve for later use.

Heat a large heavy based frying pan (big enough to fit the fish in over high heat.

Place fish skin side down in a little olive oil and cook for 2 minutes.

Turn fish and sprinkle evenly with breadcrumbs.

Place in a hot oven for approx. 3-4 minutes or until fish is not quite cooked through.

Then place the fish under a salamander to finish the cooking process and the crumbs are crisp.

To serve:

Place equal amounts of beans on a plate, top with fish and drizzle with njoi extra virgin olive oil.