Pistachio crusted barramundi with orange fennel salad

Indulge in the flavors of crunchy pistachio crust and zesty orange fennel salad with this exquisite barramundi dish. A tantalizing culinary experience awaits!

Ingredients:

• 1/2 cup unsalted shelled pistachios, finely chopped
• 1/2 cup panko bread crumbs
• Zest from 1 orange
• salt and pepper to taste
• 4 170g boneless, skinless Barramundi fillets
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 4 teaspoons Dijon mustard
• 5 Oranges, any variety
• 1/2 small­medium fennel bulb, plus some fronds for garnish
• 1/4 small red onion

Instructions:

1. Preheat the oven to 200 °C and prepare a baking sheet by lining it with parchment paper for easy cleanup. In a small bowl, mix together the pistachios, breadcrumbs, and orange zest. Season the mixture with salt and pepper and ensure the zest is evenly spread throughout.
2. Season both sides of the barramundi fillets with salt and pepper. Drizzle a bit of olive oil onto the lined baking sheet and place the fillets on it, making sure to leave some space between each fillet.
3. Spread a thin layer of dijon mustard on the top of each fillet, then evenly distribute the pistachio mixture on top. Gently press down on the mixture to create a crust and finish by lightly drizzling olive oil over each fillet.
4. Bake for approximately 10-15 minutes (timing varies based on thickness) until the fish is no longer translucent in the middle and easily flakes apart. Avoid overcooking the fish.
5. While the fish is baking, prepare the salad. Trim off the ends of each orange and slice away the peel and white pith. Cut the oranges into rounds and arrange them on a platter. Use a sharp knife or mandolin to thinly slice the fennel and red onion. Layer the fennel and onion slices between the orange rounds. Season with salt and pepper, then drizzle olive oil over the top. Once the fish is cooked, carefully transfer each fillet onto the salad. Sprinkle fennel fronds on top before serving warm.

Summary:

• Calories: 1925 kcal
• Fat: 80 g
• Protein: 165 g
• Carbs: 145 g
• Potassium: 5499 mg
• Magnesium: 411 mg