Recipe | Crispy Skin Barramundi with Summer Veg | G&G

Recipe | Crispy Skin Barramundi with Summer Veg

Christmas is all about coming together, sharing gifts, stories and of course food. But what if meat isn't usually on your menu?

Between the turkey and the ham our pescatarian friends sometimes get left behind. Luckily for our fish loving friends Peter Streckfuss, head chef of Hotel Ravesis, has the perfect seafood course for you. Serves: 4 Cooking time: 20min (plus soaking of cannelloni beans overnight)

  • 4 x 200g portions Cone Bay Barramundi
  • 200g cannelloni beans
  • 4 cloves of garlic
  • 100g green beans
  • 200g fresh garden peas
  • 1 bunch asparagus
  • 1 egg
  • 1 bunch parsley
  • 20g capers
  • 200ml Extra Virgin Olive Oil (EVO)
  • Lemon, to garnish
  • 1 bunch chervil, to garnish
  • Salt/pepper, to season


  1. Bring a large pan up to a moderate to high heat (the pan cannot be cold).
  2. Salt the skin side of the fish. Add 50ml EVO to the pan turn the pan up when fish goes in to compensate for the fish cooling the pan leave on high for 4min then turn it to a medium heat. Cook the fish almost all the way through on the skin side this will give it crispy skin,
  3. Turn the fish and finish on the other side (do not turn it back, if it cools on the skin side you will lose the crispy skin)

Summer veg

  1. Bring a large pot of water to boil and set up a large bowl of ice water add a big pinch of salt to both the pot and the bowl (this will both rise the temp of the hot water and drop the temp of the cold water)
  2. Plunge the peas, beans and asparagus into the boiling water for 2min then straight into the ice water, let sit for 5 min and drain

White bean purée

  1. The night before, cover cannelloni beans in water and soak overnight
  2. Boil the cannelloni beans until soft, drain water and remove beans from the pot
  3. Add the garlic and 50ml EVO to the pot and cook until golden
  4. Add the beans back to the pot with 100ml fresh water (not the cooking water). Season with salt and purée


  1. Hard boil the egg, peel and allow to cool
  2. Roughly chop the parsley/capers and place in a bowl
  3. Grate the egg white only (not the yolk), add 100ml EVO and mix. Season with salt and pepper

Plate the barramundi, crispy skin side-up atop white bean puree and alongside summer veg. Serve with dollops of pistou, chervil and lemon wedge to garnish. MERRY CHRISTMAS!