Panko Breaded Barramundi Recipe
Accompanied by butternut beurre blanc, haricot vert, and cucumber cous-cous.
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Ingredients
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For the Barramundi
For the Butternut Beurre Blanc
For the Haricot Vert
For the Cucumber Cous-Cous
Method
Prepare the Barramundi
- 1
Coat the Fish
Preheat the oven to 400°F (200°C). Season the barramundi fillets with salt and pepper. Dredge each fillet in flour, dip into beaten eggs, then coat with panko breadcrumbs.
- 2
Bake the Fish
In a skillet, heat olive oil over medium heat. Add the coated barramundi fillets and cook for 3-4 minutes on each side until golden brown. Transfer to a baking sheet and finish cooking in the oven for about 10 minutes.
Make the Butternut Beurre Blanc
- 3
Cook the Butternut
In a saucepan, cook the diced butternut squash and shallots with a pinch of salt until tender. Add white wine and reduce until almost evaporated.
- 4
Finish the Sauce
Add heavy cream and simmer for 3-4 minutes. Whisk in cold butter until emulsified. Season with salt and pepper.
Prepare the Haricot Vert
- 5
Prepare the Cucumber Cous-Cous
- 6
- 7