Pan Seared Barramundi with Mussels, Clams & Fennel

Serves 2

Time 15 minutes

Ingredients

2 pieces barramundi, skin on 

250g clams, cleaned

150g mussels, cleaned and mussels removed

2-3 garlic cloves, chopped

1 shallot, diced

½ fennel bulb, diced

100g butter

1 tomato, seeds removed and roughly chopped 

Pinch of saffron

¼ cups white while

1 bunch of chives, chopped

1 bunch of parsley, chopped, reserve some for garnish

Salt and pepper

Extra virgin olive oil

Method

Heat a saucepan on medium heat with olive oil. 

Add onions, garlic and fennel and sauté until the onion starts translucent. 

Add 50g of the butter, saffron and tomato and season with salt and pepper. 

Stir to combine and continue to cook until the butter is melted.

Add the mussels and clams with white wine. 

Place the lid on and cook until the mussel and clam shells are fully opened. 

Transfer the mussels and clams to a serving plate and set aside.

Meanwhile, season the barramundi. 

In a fry pan, place the barramundi skin side down and fry with some olive oil.

Cook for 3-5 minutes on the skin side and 1-2 minutes. Turn over and repeat with the other side, or until the barramundi is cooked through. Set aside.

Remove the saucepan from heat. 

Add the remaining butter to the saucepan with the fennel sauce. 

Stir to melt the butter and thicken the sauce. 

Add the herbs and mix through.

Place the barramundi on top of mussels and clams and pour the sauce over the fish. 

Garnish with parsley leaves.