So you say you don’t like fish, huh? Well, I say it’s because you’ve never had good fish. And fish prepared in a delicious sauce (with butter, wine, and lemon. Hello!)
I feel ya. My mom is a wonderful cook, but I can’t say she mastered fish when I was growing up. Sorry, Mom. But throwing some salt and pepper on a piece of Orange Roughy and baking it isn’t exactly going to win a 16 year old over.
This particular fish, Barramundi, has been applauded for its sustainability, farm-raised in Southeast Pacific waters using Smart Aquaculture methods. Well known in Southeast Asia, Australia, and New Zealand for awhile now, it’s gaining popularity in the U.S. by being known as “The Sustainable Sea Bass.” I think it’s becoming popular because it’s absolutely delicious!
Barramundi has a firm and meaty texture, but also buttery and delicate. Its extremely mild flavor makes it so versatile and great for every day dishes and cooking techniques, whether it be grilling, poaching, or searing. And Barramundi’s a superfood – no mercury, chemicals, or hormones. Its high in protein, containing only half the calories of Salmon, and has high levels of Omega-3s. Woot!
Now widely available across the U.S. at the fabulous Trader Joe’s in their frozen section.
If you don’t have a Trader Joe’s anywhere near you, don’t fret! Barramundi is also sold at Whole Foods, Stop & Shop, Safeway, and other retailers.
So, go get some and make this piccata. You won’t believe how elegant and delicious it is, and yet so easy to prepare!
(Disclosure: This post is sponsored via the NoshOn.It Publisher Partner Program by a leading barramundi producer. As always, opinions are my own.)
Easy Fish Piccata with Roasted Asparagus
Prep time: 15 minutes
Cook time: 10 minutes
• 1/2 pound asparagus, rinsed, tough ends chopped off
• 3 tablespoons extra virgin olive oil
• salt and freshly ground black pepper
• 2 Barramundi fish fillets (about 4 ounces each), skinned removed
• salt and black pepper
• all-purpose flour
• nonstick spray
• 2 tablespoons extra virgin olive oil
• 1/4 cup dry white wine
• 2 garlic gloves, minced
• 1/2 cup low-sodium chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon drained capers
• 2 tablespoons unsalted butter
• fresh lemon slices
• chopped fresh parsley
Preheat oven to 425 degrees.
Pat the asparagus spears dry and spread them out in a single layer on a rimmed baking sheet. Drizzle the olive oil all over them and sprinkle with salt and pepper, to taste. Roast for about 10 minutes, until tender, but still al dente.
In the meantime, season fillets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil, and heat over medium-high. Saute fillets for about 2 minutes on one side; gently flip over and saute the other side for about 2 minutes until golden. Transfer fillets to a platter.
Deglaze pan with wine and add minced garlic. Cook until liquid is nearly evaporated, about 1-2 minutes. Add broth, lemon juice, and capers. Add in butter. Once butter melts, pour sauce over fillets. Garnish with lemon slices and chopped fresh parsley. Serve immediately.
(inspired by Cuisine at Home’s Chicken Piccata)
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