baked parmesan crusted barramundi with garlic butter, asparagus and cherry tomatoes | kuhlbarra barramundi

Every year, the LAM and I will host a small dinner party to celebrate Christmas. We’d almost always have the same few close friends over, and well, I can say that this dinner is a bit of a nightmare to plan, since we have a friend who doesn’t eat beef and duck, and a few others (including myself) who aren’t too keen on turkey. I suppose we could serve pork and chicken, but it does get boring after a while.

This was the reason why I was excited when I was asked to develop a recipe for a Christmas dish using the wild ocean farmed barramundi from Kuhlbarra. I know that this dish will be well-received by everyone who is coming for this year’s Christmas dinner because apart from its very clean taste (the barramundi from Kuhlbarra are farmed in pristine ocean waters so they do not have that muddy taste that many farmed fish do), I also love the texture of barramundi. The flesh of the fish is firm and mildly sweet, which makes them ideal for so many styles of cooking.

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The folks at Kuhlbarra are so serious about the barramundi they sell, the fish are regularly tested by the Agri-Food & Veterinary Authority of Singapore. Fed a special diet comprising of salmon-oil, protein-rich vegetables and soya bean, they are harvested at an optimal weight of 4.5kg and delivered ice-chilled and vacuum-packed within hours of processing.

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For my collaboration with Kuhlbarra, I decided to bake the barramundi after it has been crusted with Parmesan and bread crumbs. This particular dish is super easy to put together since the oven does all the work, and it is also versatile as you can add any herbs or spices that you like to it. In addition to that, any dish I can cook in the oven during the Christmas madness is a bonus – it really becomes one less thing to worry about!

Here’s how to cook this easy-peasy barramundi dish.

In a bowl, whisk together the butter, coriander, garlic, shallots, yogurt, lemon zest, lemon juice, salt and pepper. Set this aside.

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In another bowl, mix together breadcrumbs and olive oil until the breadcrumbs are moist. 

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Add Parmesan and some black pepper. Mix to combine.

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Season the barramundi on both sides with salt and black pepper. Place the barramundi on a lined and lightly greased baking tray, skin side up.

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Spoon the butter mixture over the fish.

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Spoon the breadcrumb mixture over this and press down gently.

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Place the fish in an oven that has been pre-heated to 200°C. Bake for 20-25 minutes or until fish is cooked through.

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When cooked, transfer the barramundi onto a serving plate.

In a pan, add a little olive oil. Lightly toss asparagus for 2 minutes or until slightly charred. Remove from the pan.

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Lightly roast cherry tomatoes on pan until lightly charred. Remove from the pan.

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Serve the barramundi immediately with the asparagus and cherry tomatoes.

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This Christmas, you can order a Barra Chrsitmas and Kuhl Feast, wrapped in a special Christmas packing and tagged with a gift card at Kuhlbarra’s online shop. Each Christmas bundle will be delivered with a pack of four recipes specially created for Christmas by well-known personalities: Lino Sauro (Gattopardo), Alfred Lee (Suntec City Convention Centre), Lorenza Pavan and yours truly, Diana Gale (The Domestic Goddess Wannabe). 😀

{GIVEAWAY!}

Kulbarra is giving away 5 sets of Barra Blessings (worth $50 each) to 5 readers of The Domestic Goddess Wannabe! Each set consists of 5x200g barramundi delivered to your door step! Now you can cook and serve deliciously fresh fish this Christmas!

To take part, complete the Rafflecopter below.*

a Rafflecopter giveaway

*Contest ends on Tuesday 22 December 2015 at 2359hrs. The winners will be selected via Rafflecopter, and notified via email. The winners have up to 2359 Wednesday, 23 December 2015 to respond to the notification emails. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. The prizes will be sent to the winners by Khulbarra. Incomplete entries will be disqualified. Open to residents of Singapore only. 

Baked Parmesan Crusted Barramundi With Garlic Butter, Asparagus And Cherry Tomatoes
Serves 2
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Ingredients
  1. 2 pieces Kuhlbarra single-serving barramundi cut
  2. 50g unsalted butter, softened
  3. 10g coriander, chopped
  4. 2 cloves garlic, minced
  5. 1 elephant shallot (or 5 Asian shallots), finely chopped
  6. 1 tablespoon Greek or Natural yogurt
  7. Zest of 1 lemon
  8. 1 tablespoon (5ml) lemon juice
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon black pepper
  11. 40g bread crumbs
  12. 10ml extra virgin olive oil
  13. 15g Parmesan
  14. Extra black pepper, to taste
  15. 100g baby asparagus
  16. 10 cherry tomatoes
Instructions
  1. In a bowl, whisk together the butter, coriander, garlic, shallots, yogurt, lemon zest, lemon juice, salt and pepper. Set this aside.
  2. In another bowl, mix together breadcrumbs and olive oil until the breadcrumbs are moist.
  3. Add Parmesan and some black pepper. Mix to combine.
  4. Season the barramundi on both sides with salt and black pepper. Place the barramundi on a lined and lightly greased baking tray, skin side up.
  5. Spoon the butter mixture over the fish.
  6. Spoon the breadcrumb mixture over this and press down gently.
  7. Place the fish in an oven that has been pre-heated to 200°C. Bake for 20-25 minutes or until fish is cooked through.
  8. When cooked, transfer fish onto a serving plate.
  9. In a pan, add a little olive oil. Lightly toss asparagus for 2 minutes or until slightly charred. Remove from the pan.
  10. Lightly roast cherry tomatoes on pan until lightly charred. Remove from the pan.
  11. Serve the barramundi immediately with the asparagus and cherry tomatoes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 DISCLAIMER: While this post was brought to you by Kuhlbarra, I am really grateful to know that I can buy such great tasting and versatile fish in Singapore. Kuhlbarra’s barramundi is now a regular item on our dining table!




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