BBQ Humpty Doo Barramundi with romesco sauce

BBQ Humpty Doo Barramundi with romesco sauce

A simple, black line art icon featuring a fork, knife, spoon, and a napkin folded on a plate.
 4 serves
An icon of a hand holding a spoon or whisk, mixing ingredients inside a bowl.
15 mins
A frying pan on a stovetop burner with flames beneath it and steam rising from the pan.
25 mins
Black line drawing of two rounded, cloud-like peaks connected in the center.
EASY

Ingredients 

2 plate-sized Humpty Doo Baby Barramundi
1 lemon, sliced
Crusty bread and green salad, to serve

ROMESCO SAUCE
300g roasted red capsicum, from a jar, drained
1/2 cup blanched almonds, toasted, roughly chopped, plus extra to garnish
1 tbsp tomato puree
2 garlic cloves, crushed
1 tbsp sherry vinegar
2 tbsp parsley plus extra to garnish
1 tsp smoked paprika
1/2 tsp chilli flakes
1/2 cup olive oil

Instructions

  1. For the romesco sauce; place all sauce ingredients, except oil, in a food processor, blitz to a chunky paste. With motor running, slowly add oil. Process until combined but some texture remains. Season.
  2. Preheat barbecue to medium-high heat. Slash 3-5 incisions in each side of the barramundi. Season barramundi on both sides and inside cavity. Stuff cavities with lemon slices. Rub all over with 2 tbsp of oil. Barbecue, turning occasionally, for 20-25 mins until the flesh flakes easily.
  3. Transfer barramundi to a serving platter, spoon over romesco sauce, garnish with almonds  and fresh parsley, and serve with green salad and crusty bread.
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