1 barramundi fillet (1-1.2kg) - portion to 180 g-190 g
1 Tbs ras el hanout
Six thinly sliced preserved lemons
Pinch sea salt
60mL olive oil
Ras el Hanout butter:
150 g butter, unsalted
1 Tbs Ras el hanout
Corn purée:
3 corn cobs
40mL olive oil
To taste salt
Preheat oven to 200 C.
Heat olive oil in a separate large non-stick, ovenproof frying pan over medium heat.
Season fish with ras el hanout and sea salt and add to pan skin-side down, pressing fillets gently so the skin browns evenly, until golden and crisp (2-3 minutes).
Turn fillets over, then add 1 tablespoon ras el hanout butter to pan, transfer pan to oven until fish is just cooked through (3-4 minutes).
Remove from oven and spoon oil from pan over skin to help it crisp up. *NB internal temperature should be 55 C-60 C.
Serve on three tablespoons of corn sauce, with six thin slices of preserved lemon on top.
Ras el hanout butter:
Mix butter and Ras el hanout together and season to taste.
Wrap into a log in cling film and refrigerate until required. Butter can be made in a large batch and frozen.
Corn purée:
Separate the corn kernels from the cob.
Boil the corn kernels in a saucepan of boiling water until tender(about five minutes) then add into blender together with olive oil and blend until silky smooth texture and season with salt to taste.
Recipe provided by Rocco
