On a recent trip to the Humpy Doo Barramundi Farm in Darwin, Miguel donned a cricket helmet and snagged a barra with his own two hands. The decision went to the third umpire, but alas, the barra was declared out and sent to the hotplate to be served alongside a cherry tomato salad.
• 30g butter (15g per fillet)
• 2 x 200g barramundi fillets, skin on
• 1 punnet cherry tomatoes, on the vine Salad
• 1 punnet mixed heirloom cherry tomatoes, cut in quarters
• 1 tbsp large capers
• 1 bunch chives, finely chopped
• 4 wedges preserved lemon, finely sliced
• 50g sundried tomatoes
• 10 black olives
• 2 tbsp Persian fetta
• 1 baby cos, leaves only, washed
• 1/2 fennel bulb, sliced finely using a mandolin
• Salt and pepper
• Large drizzle of extra virgin olive oil
• Dry the skin of the barramundi with paper towel. Score fish, making five incisions with a sharp knife along the surface of the skin. Season heavily with at least two teaspoons of salt on each fillet.
• Add a knob of butter to hotplate on the BBQ. Once the butter has melted, place fish skin down and cook for at least 8 minutes. Do not turn over. Cook tomatoes on the hotplate next to the fish until soft.
• To finish the fish, place the uncooked side on top of the tomatoes, keeping the fish off the hotplate. Cook for a further 3 minutes.
• To make the salad, toss all ingredients in a bowl, lightly.
• Season. Serve with fish and roasted tomatoes.
• Wash down with a fresh El Toro Loco pale ale from Miguel’s new beverage range.
“To finish the fish, place the uncooked side on top of the tomatoes, keeping the fish off the hotplate.”