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Fillet of barramundi with grapes in a light cream sauce

Martin Blunos from Food Uncut
Martin Blunos combines this splendid fish with a luxurious white wine and cream sauce in his tasty recipe

Fillet of barramundi with grapes in a light cream sauce

Method

1. Score the skin of the fish with a sharp knife.

2. Heat the oil and butter in a frying pan and gently fry the fish for 3-4 minutes on each side, depending on the thickness of the fillet. Set aside to keep warm.

3. Put the fish stock, shallots and wine in a heavy-based pan and bring to the boil. Cook until reduced by half.

4. Add the cream and continue cooking until the mixture has reduced again and is a nice creamy consistency.

5. Pour into a clean pan, add the grapes and lemon juice and season with salt and pepper.

6. Serve the fillets with the sauce, Jersey Royal potatoes and asparagus.

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Serves: 2

Prep: 15 min
Cook: 30 min

Ingredients
2 tbsp Olive oil
50g Butter
1 x 4kg barramundi fillets
250ml fish stock
2ml Shallots, finely diced
125ml dry white wine
250ml double cream
12-14 seedless white grapes, peeled
1/2 lemon, juice only