Recipes

Crispy Skin Fish with Lemon Butter Broth

Published 15 October 2024

This crispy skin fish and vegetable recipe is a simple yet vibrant dish for your next BBQ, dinner party or a cosy night in. Perfectly paired with our zesty New Zealand Sauvignon Blanc.

Ingredients

2 portions Barramundi, Snapper or Grouper (skin on)

4 baby artichokes, chopped and blanched

3 cloves garlic, peeled and thickly sliced

1 leek, chopped

2 Tbsp lemon juice

2 Tbsp chicken stock

4 Tbsp butter

2 sprigs of oregano

3 red radishes, chopped

3 sprigs parsley (remove stems)

4 Tbsp olive oil

salt and pepper

Method

  1. Preheat oven to 190°C / 375°F
  2. Heat a non-stick frypan with olive oil.
  3. Pat fish portions dry and season flesh side only with salt and pepper.
  4. Add fish to pan skin side down and lightly press fish into pan. Sear for 2 minutes. Turn over.
  5. Add radishes and parsley leaves to pan. Place pan into oven and roast for 4 or 5 minutes.
  6. Meanwhile, heat another small sauté pan with butter, stock, artichokes, garlic, oregano sprigs and leeks.
  7. Gently poach vegetables in butter and add lemon juice, salt and pepper.
  8. Once leeks and garlic are tender, remove from heat.
  9. Serve the crispy skin fish with the vegetables and sauce on the side.

Pairs with

Marlborough Sauvignon Blanc

Admired for its fresh acidity and intense zesty flavours and aromas, our Marlborough Sauvignon Blanc is made to be savoured.

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