Pan-seared Barramundi Recipe
Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce
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Ingredients
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Garlic Whipped Potatoes
Braised Greens
Stem on Artichoke Hearts
Lemon Butter Caper Sauce
Barramundi
Method
Prepare Garlic Whipped Potatoes
- 1
Cook Potatoes
Peel and chop the russet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes.
- 2
Add Garlic and Cream
In the last 5 minutes of cooking, add garlic cloves. Drain the potatoes and garlic, then return to the pot. Add butter and heavy cream, then whip until smooth. Season with salt and pepper.
Braised Greens
- 3
Sauté Greens
In a large skillet, heat olive oil over medium heat. Add the greens and sauté until wilted, about 5 minutes.
- 4
Add Broth and Simmer
Pour in vegetable broth and red pepper flakes. Cover and let simmer for about 10 minutes, season with salt to taste.
Stem on Artichoke Hearts
- 5
Prepare Artichokes
Trim the artichokes, removing the tough outer leaves. Steam them for about 30-40 minutes until tender. Serve with lemon and salt.
Lemon Butter Caper Sauce
- 6
Make Sauce
In a small saucepan, melt butter over medium heat. Add capers and lemon juice. Cook for 2-3 minutes until heated through. Stir in chopped parsley.
