Chef Jonathan’s Panseared Barramundi

YUMA, Ariz. (KYMA) - Chef Jonathan's Panseared Barramundi with garlic, dill, cream sauce, and roasted cabbage with pomegranates

If you’re looking for a new type of fish to try, try this recipe recipe

Ingredients:

For the Pan-Seared Burundi:

• 4 pieces of Burundi fish fillets (or any firm white fish)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter

For the Lemon Garlic Cream:

• 1 cup heavy cream
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste

For the Roasted Purple Cabbage:

• 1 small head of purple cabbage, cut into thick slices
• 2 tablespoons olive oil
• Salt and pepper to taste For the Herb Salad:
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 tablespoon olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

For Garnish:

• Seeds from 1 pomegranate

Instructions

Step 1: Prepare the Cabbage

1. Preheat your oven to 400°F (200°C).
2. Place the cabbage slices on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, turning halfway through.

Step 2: Make the Lemon Garlic Cream

1. In a saucepan over medium heat, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant.
2. Pour in the heavy cream, lemon zest, and lemon juice. Stir well and let it simmer for a few minutes until slightly thickened. Season with salt and pepper to taste.

Step 3: Pan-Seer the Burundi

1. Season the Burundi fillets with salt and pepper on both sides.
2. In a large skillet, heat olive oil over medium-high heat. Add the fish fillets and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove from heat.

Step 4: Prepare the Herb Salad

1. In a bowl, combine the chopped mint, parsley, and dill. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.

Step 5: Assemble the Dish

1. Place a roasted cabbage wheel on each plate.
2. Top with a piece of pan-seared Burundi.
3. Drizzle with the lemon garlic cream.
4. Sprinkle the herb salad over the fish and cabbage.
5. Finally, garnish with pomegranate seeds.