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:
1. Boil potatoes until tender. Panfry until golden.
2. Panfry Topsail Barramundi skin side down until crisp, turn and cook other side until cooked through.
3. Combine Edgell Peas, asparagus and potatoes. Drizzle with vinaigrette. Top vegetables with barramundi and serve.
