Easy recipe Barramundi With Braised Fennel Sauce Recipe

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four hundredg (about one quarter) butternut or jap pumpkin, peeled, seeded, roughly chopped eightyml (one third cup) olive oil two teaspoons cumin one teaspoon sweet paprika about three cloves garlicStep one Preheat oven to about two hundredC. Barramundi With Braised Fennel Sauce Recipe. To roast pumpkin for, sauce (Recipes by ingridients sauce) combine pumpkin, oil, cumin and paprika in a roasting pan, season with salt and pepper, then toss to combine. Cover loosely with foil and roast for twenty minutes or until tender. Barramundi With Braised Fennel Sauce Recipe. Step two Meanwhile, to braise, fennel (Recipes by ingridients fennel) place stock, lemon (Recipes by ingridients lemon) juice, garlic (Recipes by ingridients garlic) and butter in a large saucepan and bring to the boil over high heat. Barramundi With Braised Fennel Sauce Recipe. Add, fennel (Recipes by ingridients fennel) reduce heat to medium, then simmer for about fifteen minutes or until fennel (Recipes by ingridients fennel) is tender. Step about three Transfer pumpkin and garlic (Recipes by ingridients garlic) to a food processor and process until smooth. Cool. Makes one about three/four cups. Step four To cook fish, heat oil in a large, heavy-based frying pan over medium&ndashhigh heat. Add fish, skin-side down, and cook for about three minutes or until skin is golden. Turn over and cook for a further about three one/two minutes or until fish is just cooked. Turn off heat and rest fish in pan for five minutes. Step five Divide fennel (Recipes by ingridients fennel) among bowls and spoon over braising liquid. Barramundi With Braised Fennel Sauce Recipe. Top with fish and rocket, then scatter with flaked almonds and reserved fennel (Recipes by ingridients fennel) fronds. Dollop with pumpkin sauce (Recipes by ingridients sauce) to serve..