Barramundi with vierge sauce and beans

Cooking Instructions

1. 01

   Vierge Sauce: 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.

2. 02

   Parsley Puree: 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.

3. 03

   Beans: Wash and peel Board Beans.

4. 04

   Barramundi: 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.

5. 05

   Yellow Beans: 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.

6. 06

   Recipe developed by the talented chef Gerard Curto from.