1kg Baramundi filled, 170g per serve, 130g Roma tomato, roughly diced, 2g Chopped tarragon, 152g Chopped parsley, 2g Chopped lemon thyme, 2g Chopped basil, Zest of 1 lemon, 15ml Moro Apple Cider Vinegar, 7ml Lemon juice, 1.5 Garlic cloved, chopped, 35g Chopped shallot, 125 Moro Primero Extra Virgin Olive Oil, 150g Spinach Leaves, 1/2 Lemon rind, 200g Yellow Beans, 200g Broad Beans
In a large bowl mix: 130g finely diced Roma Tomatos, 2g Tarragon, 2g Parsley, 2g lemon thyme, 2g Basil, Zest of 1 lemon, 15ml Moro Apple Cider Vinegar, 7g Lemon juice, 1.5 cloves of garlic, 35g chopped shallot and 125ml Moro Primero Extra Virgin Olive Oil. Toss until combined and coated.
Place into food processor: 150g Parsley, 150g Spinach, 100ml water, half lemon rind, pinch of sumac and salt to taste. Blend until a smooth paste is formed.
Wash and peel Board Beans.
Over a medium heat in a skillet, pan sear the Barramundi skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side, allow to rest.
Boil Yellow Beans for 1 to 2 minutes, drain and add Moro Primero EVOO. Season with salt and freshly ground pepper.
Lay based of Yellow Beans and puree. Assemble on plate as desired.