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Pan-Seared Barramundi with Vegetables Provencal

Serves 4

Prepare yourself for a French countryside soul kiss that tastes surprisingly like a summer night with a hint of licorice.


Pan-Seared Barramundi with Vegetables Provencal

For the Vegetables Provencal

  • 3 tablespoons olive oil

  • 3 garlic cloves, sliced

  • 1 medium white onion, sliced,

  • 1 medium fennel bulb fronds removed and saved then sliced (the fronds are the grass looking weed on top of the fennel bulb)

  • 1 sweet red bell pepper, sliced

  • 1 15-ounce can diced tomatoes in juice

  • 1 ounce capers, rinsed� cup of Anisette or Pernod

  • 1 cup water

  • 2 teaspoons dried herbs de Provencesalt and pepper to taste

For the pan-seared Fish

  • 4 each 6- 8 ounce fillets of Barramundi. You can also use Sea Bass, Halibut, Red Snapper, Even Mahi will work with this recipe

  • Salt and pepper

  • 3 tablespoons olive oil

  • To complete the dish you will also need extra-virgin olive oil, for drizzling fennel fronds, for garnish

How It's Done

To prepare the vegetables heat large saute pan set over medium heat and add olive oil.


Next add garlic and cook for 1 minute.


Add onion, fennel, and red pepper; cook until soft, about 5 minutes. Add tomatoes Anisette and water.


Add herbs and season with salt and pepper.


Cover and simmer on medium-low until vegetables are soft, about 15 to 20 minutes.


To prepare the Barramundi pat the fish dry with paper towels. Liberally season pieces with salt and pepper.


Heat a large nonstick skillet set over medium-high heat for about 4 min or until very hot.


Next add oil and sear fillets, flesh side down, for about 5 minutes per side or until fish is opaque in center.


To complete your dish, divide sauted vegetables among plates.


Top each plate with a fillet portion of fish.


Drizzle with extra-virgin olive oil and garnish with fennel fronds. If this does not inspire mischief than quite frankly you haven't had enough wine.

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