Seared barramundi, potato & celeriac pommes anna, greens & salsa verde – BARRAVEG

Heating Instructions: Preheat oven to 200°C. Place the barramundi and gratin on a small baking tray and bake for 20 min. When the barramundi is nearly ready, cook the vegetables in boiling water for 2 min. To plate up, squeeze the lemon into the salsa verde and drizzle over the fish and vegetables. Enjoy!

Ingredients : Barramundi fillet, potato, celeriac, bone broth, onions, dried thyme, broccoli, green beans. Salsa verde: parsley, capers, shallot, mint, garlic, white pepper, lemon juice, butter, olive oil

Hours and

left to order for next Monday