Pan-fried barramundi with salsa verde


  • 1 slice of bread
  • 4 tbsp of milk
  • 1 hard-boiled egg
  • 2 cups of fresh flat-leaf parsley
  • the juice of a lemon
  • 6 anchovies
  • 3 peeled garlic cloves
  • 1 cup of extra virgin olive oil
  • salt
  • barramundi fillet or other large fish

There are many essential kitchen herbs. Mostly, these herbs are kept specially for certain dishes – rosemary with roast lamb; sage with pork; thyme with mussels; tarragon with salmon; coriander with black beans, and so on. But, for me, parsley is the one truly indispensable herb. I use it daily and in so many dishes that I would be at a loss without it.


To make salsa verde

Moisten a slice of bread, crust removed, with four tbsp of milk until it is completely absorbed. Place the bread, a hard-boiled egg, 2 cups of fresh flat-leaf parsley, the juice of a lemon, 6 anchovies and 3 peeled garlic cloves into a food processor and turn it on. Slowly pour in a cup of extra virgin olive oil until it is well blended. Season with salt, mix in two tbsp of capers and store in a jar in the refrigerator until needed.

Cut a barramundi fillet (or other large fish) into 70-80g pieces, leaving the skin on. Heat 2 tbsp of extra virgin olive oil in a skillet until the oil begins to smoke. Salt the skin side of the barramundi pieces and fry on that side at moderate heat for 2 minutes. Turn and cook on the other side until just done.