Function: Circo Therm® Intensive
Crispy Barramundi and Chimichurri sauce
Ingredients
Chimichurri sauce
¼ bunch parsley, leaves removed and chopped
2 tbsp fresh oregano, leaves removed and chopped (if unavailable, use 1 tbsp dried)
2 Birdseye chilli, halved (remove the seeds if you do not like it too hot) and finely cut
Zest of 1 lemon
2-4 cloves garlic, crushed
80 ml olive oil
40 ml red wine vinegar
Salt and pepper
Barramundi
4 x 250 g Barramundi fillet skin on
Salt and pepper
4 tbsp olive oil
Method
To begin your Crispy Barramundi and Chimichurri sauce, pre heat oven on CircoTherm® intensive to 275°C.
To make the Chimichurri sauce place the parsley, oregano, chilli, lemon zest, garlic, olive oil, red wine vinegar and salt and pepper into a small bowl.
Stir until well combined. This process can also be done with a mortar and pestle. Set aside.
Season the barramundi liberally with salt and pepper, in particular the skin.
Line a universal tray with baking paper. Add 1 tablespoon of olive oil onto the tray for each piece of barramundi and sit the fish (skin side down) directly on top of each puddle.
Place the tray in the oven on level 1 and cook for 12 minutes. Remove from oven, top the crispy barramundi with Chimichurri sauce and serve immediately.
Authors Bio
Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.