Name: Barramundi with cavolo nero and capers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 80 ml mild extra-virgin olive oil (⅓ cup); 4 golden shallots, thinly sliced; 2 garlic cloves, finely chopped; 2 bunches cavolo nero, coarsely chopped; 4 barramundi fillets (200gm each); 40 gm butter; 2 tbsp capers in vinegar, drained; 1 tbsp rosemary sprigs; To serve: lemon halves

Ingredients

80 ml mild extra-virgin olive oil (⅓ cup)

4 golden shallots, thinly sliced

2 garlic cloves, finely chopped

2 bunches cavolo nero, coarsely chopped

4 barramundi fillets (200gm each)

40 gm butter

2 tbsp capers in vinegar, drained

1 tbsp rosemary sprigs

To serve: lemon halves

Method

Main

1.Heat 1½ tbsp oil in a wide saucepan over high heat, add shallot and stir occasionally until tender (5-10 minutes). Add garlic and cook for 20 seconds, then add cavolo nero, cover with a lid, stir occasionally until wilted and tender (5-7 minutes) and keep warm.

2.Meanwhile, heat a separate frying pan over high heat, add remaining oil, place fish skin-side down in pan and cook until golden (2-3 minutes), then turn and cook until golden and just cooked through (2-3 minutes). Add butter, capers and rosemary and cook until just crisp (1 minute).

3.Place cavolo nero on a plate, top with fish, spoon rosemary and capers over, season with sea salt flakes to taste, squeeze over plenty of lemon juice and serve.

Styling by Lisa Featherby

Styling by Emma Knowles