Barramundi with saffron butter sauce

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Crispy skin barramundi with a silky crimson saffron sauce, sweet potato chips and crisp garden salad.
1. Set oven to 220ºC.
Cut sweet potatoes into chips. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 20 minutes until golden.

2. Separate and rinse lettuce leaves. Halve tomatoes. Slice cucumber.
Whisk 1 tbsp red wine vinegar with 1 1/2 tbsp olive oil, salt and pepper. Set aside.

3. Whisk together saffron threads, 1/4 tsp sugar, 2 tsp corn flour, 2 tsp tomato paste and 1 cup water. Add to a frypan over medium-high heat. Simmer for 3-4 minutes until thickened. Reduce to low heat and stir through 2 tbsp butter. Take off heat.

4. Heat second frypan over medium-high heat with 1 tbsp oil. Season fish with salt and pepper. Cook skin side down for 4 minutes until crispy. Turn over and cook for further 3-4 minutes until cooked through

5. Toss vinegar dressing through salad. 
Divide sweet potatoes, salad and barramundi among plates. Spoon saffron sauce over fish and garnish with chopped parsley.
Sweet potatoes 800g
Gem lettuce 3 pack
Cherry tomatoes 1 bag (200g)
continental cucumber 1/2 *
Saffron threads 1 packet
Barramundi fillets 2 packets
Parsley 1/2 packet *

* Ingredient also used in another recipe

From your pantry:
oil (for cooking + olive), salt, pepper, corn flour, red wine vinegar, tomato paste, butter, sugar (of choice)

Pat the barramundi dry with a paper towel before cooking for extra crispy skin!
No fish option - barramundi fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.