Products used in this recipe
Barra with Kipflers & Asparagus
Yield: 10 Servings
Yield: 10 Servings
Pan seared barramundi served on a warm salad of peas, tender asparagus and crispy kipfler potatoes.
Instructions:
Step 1
Boil potatoes until tender. Panfry until golden.
Step 2
Panfry Topsail Barramundi skin side down until crisp, turn and cook other side until cooked through.
Step 3
Combine Edgell Peas, asparagus and potatoes. Drizzle with vinaigrette. Top vegetables with barramundi and serve.
