Olive Tapenade Crusted Barramundi
Servings
2portions
Servings
2portions
Ingredients
Instructions
  1. Butterfly open the barramundi so the fish is maximum 1” thick.
  2. Evenly spread the olive tapenade (puree) over the fish and place onto a non-stick sheet pan. Bake in a 400 degree oven for 16-18 minutes.
  3. Slice the pre-cooked polenta log into 1” thick slices and place on a lightly oiled baking sheet. Bake for 10-12 minutes until golden brown around the edges.
  4. Tomato Garlic Broth: combine the last two ingredient in a sauce pan and simmer for 10 minutes over a medium flame – strain with a fine mesh strainer and reserve. Place the baked polenta on the plate, the fish over the top and drizzle the broth around the polenta.