Barramundi Recipe

Prepare stock

Keep 3 cups of chicken or vegetable stock hot in a small saucepan over low heat for adding to the risotto.

Sauté aromatics

In a medium saucepan over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the finely minced shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add 1 cup Arborio rice to the aromatics and stir to coat; cook 1–2 minutes until edges of grains are translucent and the rice smells toasted.

Deglaze

Pour in 1/2 cup dry white wine and stir until mostly absorbed.

Cook risotto

Add 1/2 cup hot stock and stir until almost absorbed. Continue adding hot stock 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. This process takes about 18–20 minutes total; rice should be tender with a slight bite (al dente) and the texture should be creamy.

Finish risotto

When the rice is at the desired texture, remove from heat. Stir in 3/4 cup finely grated fontina and 1/4 cup Parmesan until melted and creamy. Add 2 tbs chopped parsley, 1 tbs chopped chives, 1 tsp thyme leaves, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1 tbs extra butter for silkiness. Taste and adjust seasoning. Keep warm while you cook the fish and greens.

About 8–10 minutes before the risotto is done, heat 1 tbs olive oil in a wide skillet over medium heat. Add the thinly sliced garlic and red pepper flakes and sauté until fragrant, about 30 seconds — do not brown the garlic.

Add the chopped spinach or chard and toss to wilt slightly. Pour in 1/4 cup hot stock, cover, and reduce heat to medium-low. Steam for 2–3 minutes until fully wilted and tender.

Uncover, stir, and season with 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tbs lemon juice. Cook uncovered for another minute to evaporate excess liquid. Remove from heat and keep warm.

About 5 minutes before serving, pat the barramundi fillets dry with paper towels. Season both sides (skin included) evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add 2 tbs olive oil and let it get hot but not smoking.

Place the fillets skin-side down in the pan and press gently with a spatula for 10–15 seconds to ensure the skin makes full contact with the pan. Cook undisturbed for 4–5 minutes, depending on thickness, until the skin is crisp and the fish is opaque about two-thirds up the side.

Flip the fillets carefully, reduce heat to medium, add 1 tbs butter to the pan and spoon the melted butter over the fish (baste) for 30–60 seconds to finish cooking. Internal temperature should reach 135–140°F (57–60°C) for moist, flaky fish. Remove fish to a warm plate and squeeze the juice of 1/2 lemon over the fillets.

Divide the fontina herb risotto between two warmed plates, forming a shallow well in the center with a spoon.

Arrange a portion of braised greens beside or slightly over the risotto.

Place a barramundi fillet skin-side up (or slightly angled) on each risotto portion. Spoon any pan juices or remaining melted butter over the fish.

Garnish with microgreens or chopped parsley. Serve immediately.