Barramundi with creamed zucchini with sorrel tarragon carrot salad

Indulge in the exquisite flavors of Barramundi with creamy zucchini paired with a refreshing sorrel tarragon carrot salad. Experience culinary bliss!

Ingredients:

• 4 barramundi fillets, 140g each
• 3 zucchini, cut into 1/4 inch thick half rounds
• 1 tablespoon butter
• 2 cloves garlic, sliced
• 2 tablespoons creme fraiche or sour cream
• 1 bunch sorrel leaves, rolled and sliced as thin as possible
• 2 small carrots, peeled and shredded on a box grater
• 1 small red onion, sliced super thin
• 1 tablespoon EVOO

Instructions:

1. Prepare the barramundi by arranging the fillets on a baking sheet that is safe to use in the oven. Brush the fillets with olive oil. Broil the fish on high heat for about 3 minutes. Move the baking sheet to the lowest rack in the oven and turn off the heat. The remaining heat in the oven will help the fish cook gently while you focus on the other parts of the meal.
2. For the zucchini preparation, heat butter in a large pan and saute the garlic until it starts to turn golden. Add the zucchini and mix well. Let it cook for another minute, then season with salt and stir in the creme fraiche. Lower the heat to medium and let the zucchini simmer in the cream sauce. Once the sauce thickens to a glaze, which should take around 5 minutes, take the pan off the heat and set aside.
3. For the salad, combine the shredded carrot, sliced sorrel, and onion in a bowl. Drizzle with EVOO and season with salt.
4. To serve, distribute the zucchini evenly into four bowls and place a fillet on each. Top with the salad and serve promptly.

Summary:

• Calories: 1046 kcal
• Fat: 41 g
• Protein: 128 g
• Carbs: 43 g
• Potassium: 4602 mg
• Magnesium: 331 mg