Sage Herb Roasted Barramundi

Sage Herb Roasted Barramundi

Ingredients

  • 2 Barramundi 7-9 oz skinless fillets
  • 1 large sweet potato, peeled and cut large
  • 4 oz butter, divided
  • 6 sage leaves
  • Mixed herbs (oregano, parsley, thyme, basil, chives) about 1 Tbsp total, chopped
  • 2 oz white wine, split
  • ½ tsp Dijon mustard
  • 3 cloves of garlic, minced
  • 1 Tbsp Chipotle in Adobo sauce, chopped
  • 1 oz pumpkin seeds
  • Salt and pepper

Directions

  1. Mix pumpkin seed with salt and spread onto cookie sheet or tray.
  2. Toast at 275 degrees F until slightly brown. Cool and reserve.
  3. Slightly sauté the garlic in a 1 oz butter. Add 1 oz of wine, all of the chopped herbs and another 1 oz butter.
  4. Heat through. Remove and cool.
  5. In a small bowl, mix the herb butter with 1 oz butter and Dijon mustard. Chill.
  6. Score the Barramundi fillet down the middle and fold in half, then place onto a roasting pan.
  7. Season the fish and splash with remaining wine. Top with scoop of the herb butter.
  8. Boil the sweet potatoes until just cooked.
  9. Season potatoes with S&P, chipotle and 2 oz of butter. Reserve.
  10. Roast Barramundi at 375 degrees F for 10 minutes or until done.
  11. Plate or package the Barramundi with sweet potatoes, toasted pumpkin seeds and pan drippings.