Pistachio Recipe
Crusted Australian Barramundi Over sea scallops with sautéed rabe, butter beans and seared pork belly
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
In a skillet over medium heat, cook the pork belly strips until crispy, about 8-10 minutes. Remove and set aside.
- 2
Prepare the Rabe
In the same skillet, add 1 tablespoon of olive oil and sauté the minced garlic until fragrant. Add the trimmed broccoli rabe, season with salt and pepper, and sauté for about 5 minutes until tender. Remove and set aside.
- 3
Crust the Barramundi
Preheat the oven to 375°F (190°C). Season the barramundi fillets with salt and pepper, then press the chopped pistachios onto the top of each fillet to create a crust.
- 4
Cook the Barramundi
In a baking dish, place the crusted barramundi and bake for 12-15 minutes or until cooked through.
- 5
Sear the Scallops
In a skillet, heat 1 tablespoon of olive oil over high heat. Season the sea scallops with salt and pepper and sear for about 2-3 minutes on each side until golden brown.
- 6
Heat the Butter Beans
In a small saucepan, heat the butter beans with a splash of olive oil and lemon juice until warmed through.
- 7
Plate the Dish
On each plate, arrange the sautéed rabe, top with the barramundi, add a few scallops around, and finish with crispy pork belly strips. Serve with butter beans on the side.
