Epocha Barramundi with vierge sauce and beans


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


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.

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.


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.

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.