Barramundi with Creamed Zucchini with Sorrel Tarragon Carrot Salad

By • March 21, 2016 0 Comments

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Author Notes: Created by Chef and Sustainable Seafood Advocate, Barton Seaver.

Barton Seaver is a chef who has dedicated his career to restoring the relationship we have with our ocean. It is his belief that the choices we are making for dinner are directly impacting the ocean and its fragile ecosystems.

He is the author of For Cod And Country (Sterling, Spring 2011), a book of recipes that inspires ocean conservation through the experience that we all share—dinner. In addition, Barton is working on television and online shows that will engage consumers by telling stories everyone can relate to, whether they are preparing a meal or preparing to eat it. Be sure to check out Barton's site for more delicious, ocean-friendly seafood recipes!
Coley @ Coley Cooks


Serves 4

  • 4 barramundi fillets, 5 ounces each
  • 3 zucchini, cut into 1/4 inch thick half rounds
  • 1 tablespoon butter
  • 2 cloves garlic, sliced
  • 2 tablespoons creme fraiche or sour cream
  • 1 bunch sorrel leaves, rolled and sliced as thin as possible
  • 2 small carrots, peeled and shredded on a box grater
  • 1 small red onion, sliced super thin
  • 1 tablespoon EVOO
  1. For the barramundi: Place the fillets on an oven proof baking sheet and brush with olive oil. Place under the broiler on high heat and allow to cook for 3 minutes. Rotate the tray to the very bottom rack of the oven and turn the heat off. There should be enough heat in the oven to continue to cook the fish gently as you prepare the rest of the meal.
  2. For the zucchini: In a large pan saute the garlic in the butter. When the garlic begins to brown add in the zucchini and toss to combine. Allow to saute for another minute and then season with salt and add the creme fraiche. Reduce the heat to medium and allow the zucchini to simmer in the cream. When the sauce has reduced to a thick glaze, about 5 minutes, remove from the heat and reserve.
  3. For the salad: Mix the shredded carrot with the sliced sorrel and onion. Toss with the EVOO and season with salt.
  4. To serve: Divide the zucchini into four bowls and place each fillet on top. Garnish with the salad and serve immediately.

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