Saffron barramundi
| Preparation: | 20 min |
| Marinating/Waiting: | 30 min |
| Cooking: | 10 min |
| Total: | 1 h |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 2 skinless barramundi fillets
- 1/4 cup (60 mL) water
- 1 Tbsp. (15 mL) lemon juice
- 2 tsp. (10 mL) maple syrup*
- 2 pinches saffron
- 1/2 onion, minced
- 1/4 cup (60 mL) fennel bulb, minced
- Salt, pepper to taste
- 1 Tbsp. (15 mL) butter*, melted
- 2 Tbsp. (30 mL) white wine
- 1/4 cup (60 mL) 35% cream or 15% old-fashioned cream
Preparation
Trim the barramundi and slice into fillets.
In a microwave oven, heat the water, lemon juice and syrup for 45 seconds.
Add the saffron and let infuse for 15 minutes.
Pour the saffron infusion over the fish fillets and let marinate for 30 minutes.
Preheat the oven to 375ºF (190ºC).
In an oven-proof dish, place the minced onion and fennel.
Place the fish over the vegetables, season with the salt and pepper, and add the melted butter and white wine. Cover and bake in the oven for 8 minutes.
In a small saucepan, pour in the cooking juices, add the cream and cook quickly for 2 minutes. Nap the fish with the cream sauce.
Serve with egg pasta and buttered spinach.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Marine Tagliatelle with Saffron
- Saffron-Flavoured Cream of Oyster Soup
- Curried barramundi gougeonnettes
- Saffron and Asparagus Sea Scallops
- Almond-crusted barramundi
- Salt-crusted Barramundi
- Saffron Scallops
- Spice-Crusted barramundi
- Steamed Barramundi with Mediterranean Vegetables
- Oyster Soup with Saffron
Spice-Crusted barramundi
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