Restaurants›The Kitchen Restaurant›Eddie’s Mom Recipe

Eddie’s Mom Recipe

Inspired by The Kitchen Restaurant
Time30m
Serves4

Pan Roasted Barramundi with Puerto Rican Fennel Sofrito, Green Garlic, Pigeon Peas and “Bread and Butter” Spring Onions.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Sofrito

Chop the fennel bulb and green garlic finely. In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped fennel and green garlic, seasoning with salt and pepper. Cook until softened, about 5-7 minutes.

2

Add the Pigeon Peas

Stir in the pigeon peas and cook for an additional 3-4 minutes. Add lemon juice, and adjust seasoning if needed. Set aside to keep warm.

3

Prepare the Spring Onions

Trim the spring onions, keeping them whole. In a separate pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the spring onions and sauté until they are browned and tender, about 5 minutes.

4

Cook the Barramundi

Season the barramundi fillets with salt and pepper. In the same pan used for the spring onions, place the fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the fish is cooked through.

5

Plate the Dish

On a serving plate, spoon the Puerto Rican fennel sofrito and pigeon peas mixture. Top with the pan-roasted barramundi and garnish with sautéed spring onions. Serve immediately.