Australian barramundi with winter vegetables bagna cauda and toasted breadcrumbs
I used baqueta which is a type of grouper/seabass. Snapper and halibut are also suggested for this recipe. Like other fish recipes in the book, it is one of the easier/faster recipes. The fish is seasoned in advance with lemon zest, thyme, and parsley.
Breadcrumbs (I used panko) are toasted in the oven with olive oil and then mixed with the parsley. The vegetables (I used green beans and Romanesco broccoli) are blanched. She makes a bagna cauda with olive oil, butter, anchivies, chilies, garlic, and thyme. The vegetables are sautéed with a portion of the bagna cauda. To plate she places the vegetables first, then the fish, a squeeze of lemon juice, the rest of the bagna cauda, and the toasted breadcrumbs with the parsley.
I really enjoyed this simple preparation for fish.
Full recipe here on google books.
