Fish fillets have come a long way from the breaded fish sticks of the past. Today, several brands produce high-quality, ...

Anise butter Saute fennel seeds, shallot, garlic & fennel in ½ of olive oil till tender. Add pernod & wine, reduce completely. Cool slightly & whisk in butter. Finish with lemon juice, fennel herb, ...

Season the fish fillets and seal in a hot pan on both sides. Remove on a tray and allow to cool. In a blender place all the nuts, seasonings, herbs and oil. Blend to a fine consistency. Add butter, ...

1) Season barramundi filler with salt, pepper & basil. 2) Sear fillet in clarified butter 1-2 minutes on each side, remove & finish cooking in 400 F oven for 3-4 minutes. 3) Prepare for service. 1) ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. 1 onion, finely sliced. 1 tsp freshly grated ginger. 1 tbsp olive oil. 6 roma tomatoes, quartered. 2 ...

It’s one of Australia’s favourite fish dishes, made tangy with native muntrie berries and spring onions The first time I ever ate barramundi was in the Kimberley and it’s still to this day the most ...

Soak the chickpeas in water for 24 hours, then rinse in cold water. Thinly slice the eschallots, garlic and sauté in peanut oil in a casserole dish for 5 minutes. Add the butter, spices, tomato paste ...

Sales of farmed barramundi in Waitrose have soared following a switch from whole fish to fillets. Sales have risen more than fivefold since Waitrose switched in November, said supplier New Forest ...

How to cook an Australian fish in the “nonna style”, according to this recipe by Italian chef Mirko Grillini. What happens when Italian cuisine meets Australian ingredients? Try cooking a stewed ...

RENOWNED for its taste and quality, Barramundi, one of the most popular dishes in Australia, is now exclusively available in Superquinn. Cookbooks by Australian celebrity chefs, such as Bill Grainger, ...

Recreational anglers dream of catching a barramundi over 1m long because these fish are fighters – famously strong, wily and hard to land. Luckily for us, the mighty barramundi is also delicious, It’s ...