Grilled Barramundi with Lemon Butter

INGREDIENTS

• 2 x 200g Barramundi fillets
• 500g chat potatoes
• 1/4 bunch thyme
• 1 tsp oil
• Salt and pepper

LEMON BUTTER SAUCE

• 1 eschallots, chopped
• 1 clove garlic, chopped
• 10 black peppercorns
• 1 bay leaf
• 1/2 cup white wine
• 1/2 cup thickened creaam
• 250g unsalted butter
• Juice of 1 lemon
• Salt and pepper to taste

DIRECTIONS

FISH

1. Preheat the Air Chef oven by turning the dial to 5 minutes at 200°C.
2. Place potatoes in a bowl with oil, thyme and salt and pepper, then place the coated potatoes in the draw and bake for 20 minutes.
3. Place fish fillets in the basket on top of the potatoes and close the draw. Turn the timer dial to 15 minutes.
4. After 10 minutes check to see if the fish is cooked but inserting a knife into the flesh to see if it’s cooked. Once cooked, remove carefully.
5. Place the potatoes, fish and green vegetables on a plate, then pour the lemon butter sauce over the top and serve.
6. Serve with some green beans or broccolini.

LEMON BUTTER SAUCE

1. Heat the shallots and garlic, then add peppercorns, bay leaf and wine. Reduce down by ¾.
2. Add cream and reduce further until the sauce has thickened and turns dark cream in colour.
3. Whisk in the butter over low heat (don’t boil it) until the butter has melted.
4. Season with salt, pepper and lemon juice, strain and serve.

Tip: Check the fish is cooked before serving. Cooking time will vary for different thickness of fish.