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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
- 1/2 cup unsalted shelled pistachios, finely chopped
- 1/2 cup panko bread crumbs
- Zest from 1 orange
- salt and pepper to taste
- 4 6 ounces boneless, skinless Barramundi fillets
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 4 teaspoons Dijon mustard
- 5 Oranges, any variety
- 1/2 smallmedium fennel bulb, plus some fronds for garnish
- 1/4 small red onion
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.