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Parmesan crumbed barramundi with braised snake beans

Jeff Campbell
 
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Crumbed barramundi with braised snake beans

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Cheese, Seafood

Parmesan crumbed barramundi with braised snake beans
INGREDIENTS

4 skinless barramundi fillets
½ cup plain flour
2 eggs, lightly beaten
¼ cups finely grated parmesan cheese, grated fine
1½ cups fresh or dried bread crumbs
50ml canola oil
1 large boiled sweet potato, peeled and cut into 2 cm thick discs
100ml coconut cream
2 teaspoons fish sauce
¼ bunch coriander, chopped
1 charred lime, to garnish

braised snake beans
1 clove garlic, thinly sliced
100ml olive oil
200g snake beans
400g can whole peeled tomatoes
1 cinnamon stick
salt and pepper, to taste
¼ cup basil leaves
METHOD

Toss barramundi fillets in flour, shake off any excess. Dip floured fillets into egg and then coat in breadcrumbs combined with parmesan.

Cook on a heated oiled barbecue plate or frying pan for 6-8 minutes on both sides or until golden brown.

Meanwhile, place coconut cream and fish sauce in a small frying pan and simmer for 5 minutes or until reduced thickened.

To serve, place sweet potato onto a serving plate and top with parmesan crumbed fish drizzle with coconut cream. Garnish with a little coriander and lime.

To make braised snake beans, cook garlic with half the olive oil in a large saucepan until the garlic becomes sticky. Add whole peeled tomatoes and cinnamon. Cook on a low heat until sauce begins to thicken, add snake beans and continue to cook until the beans are al dente. Season with salt and pepper. Finish with fresh torn basil a good splash of olive oil and adjust the season to require to taste.
 
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