Grilled Barramundi with Sherry Cream

Cook time 30 minutes
Servings 4


4 x 180g barramundi fillets, skin on (or other white fish fillets like mulloway, snapper, john dory or King George whiting)
2 tbsp extra virgin olive oil
1 large onion, finely chopped
1 bay leaf
1 tsp tomato paste
150ml dry sherry
400ml cooking cream
Salt and pepper

100g kalettes
150g baby Brussels sprouts
50g butter
1 tsp extra virgin olive oil
Pinch of salt
2 tsp water

Grilled Barramundi with Sherry Cream


Bring the fish out of the fridge at least 20 minutes before cooking.

Heat the one tablespoon of oil in a small saucepan over a medium heat and add the onions. Season with salt and cook stirring regularly for 10 minutes until very soft but not coloured. Add the bay leaf and tomato paste and stir in with the onions, cooking for a further 1 minutes. Now deglaze the pan with the sherry and bring to the boil and reduce by almost two thirds (about 3-4 minutes).

Add the cream, bring back to the boil then turn the heat down and simmer for 3 minutes or until thick and coats the back of spoon. Check seasoning and if you want a smoother consistency, strain through a fine sieve before serving.

In a medium-sized pan, melt the butter with the olive oil over a low-medium heat. Add the kalettes and Brussels sprouts and toss to coat in the melted butter. Season with a pinch of salt, then add the water to steam the vegetables. Cover with a lid and allow to cook for 6-8 minutes.

Score the skin of the fish and pat dry. Heat a non-stick pan over a medium-high heat. Drizzle one tablespoon of olive oil over the fish and season with salt and pepper. Cook skin side down for 4 minutes then turn and cook for a further 2 minutes. Remove and rest for 2-3 minutes.

Serve fish with the sauce and the steamed kalettes and Brussels sprouts.