Author Notes
A light, refreshing recipe using a firm, flaky omega-3 packed fish and winter's best citrus. Use a mix of Blood oranges, Cara Cara oranges and/or Navel oranges for a beautiful presentation and varied flavor profile. —Coley @ Coley Cooks
Ingredients
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1/2 cup
unsalted shelled pistachios, finely chopped
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1/2 cup
panko bread crumbs
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Zest from 1 orange
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salt and pepper to taste
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4 6 ounces
boneless, skinless Barramundi fillets
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3 tablespoons
extra virgin olive oil, plus more for drizzling
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4 teaspoons
Dijon mustard
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5
Oranges, any variety
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1/2
smallmedium fennel bulb, plus some fronds for garnish
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1/4
small red onion
Directions
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Preheat the oven to 400 degrees F and line a baking sheet with parchment paper to prevent sticking. In a small bowl, combine the pistachios, bread crumbs and orange zest. Season with salt and pepper, then mix until the zest is evenly distributed.
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Season the barramundi fillets with salt and pepper on both sides. Drizzle a small amount of olive oil on the prepared baking sheet, then place the filets on top, leaving at least two inches between them.
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Smear one teaspoon of dijon mustard on the top side of each filet, then divide the pistachio mixture evenly amongst each. Gently press the mixture down to form a crust, then drizzle with a little bit of olive oil.
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Bake for about 10-15 minutes (depending on thickness), or until the fish is opaque in the middle and easily flakes apart. Be careful not to overcook.
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While the fish is cooking, prepare the salad. Slice the top and bottom off each orange to reveal the flesh. Place the oranges cut side down on a cutting board and use your knife remove the peel and as much white pith as possible. Turn the peeled oranges on their sides and slice into rounds.
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Use a sharp knife or mandolin to shave the fennel and red onion into very thin slices. Arrange the oranges, fennel and red onion on a platter, layering the fennel and onion in between the slices of orange. Season well with salt and pepper, then drizzle 3 tablespoons olive oil over top. When the fish is cooked through, use a spatula to carefully remove each filet from the baking sheet and place over the fennel orange salad. Garnish with scattered fennel fronds. Serve immediately.
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