Barramundi Grenobloise Recipe with Colcannon

gourmettraveller.com.au

Angie M

2½ tbsp extra-virgin olive oil

2 barramundi fillets (350gm each), skin on

80 gm butter, coarsely chopped

50 gm salted baby capers, rinsed, pat dry

2 tbsp lemon juice

Micro parsley, to serve

Red-vein sorrel, to serve

subheading: Colcannon:

2 Desiree potatoes (200gm each), cut into rough 3cm pieces

100 ml pouring cream

20 gm butter

40 gm baby spinach

2 small spring onions, thinly sliced

Directions at gourmettraveller.com.au

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