This crispy skin Humpty Doo barramundi with radicchio and white peach salad is a stunning dish created by chef Jason Roberts. Known for his vibrant culinary style and commitment to health-conscious living, Jason brings together bold flavours and fresh ingredients in this recipe.
Humpty Doo barramundi is a star of the Australian seafood scene – celebrated for its delicate, sweet flavour and firm, flaky texture. Sourced from the pristine waters of the Northern Territory, this sustainable fish is a true gem of Australian seafood. Jason’s approach brings out the fish’s natural beauty, with perfectly crispy skin that contrasts wonderfully with the fresh, tangy notes of the radicchio and juicy white peaches in the salad.
A New Zealand native who divides his time between Sydney and New York City, Jason has built an international reputation as a chef, author, television personality, brand ambassador, and fitness enthusiast. He is passionate about creating goodness in all aspects of life and advocates for healthy eating and a gluten-free lifestyle. Beyond the kitchen, he is a dedicated supporter of Share Our Strength’s No Kid Hungry campaign, which works to end childhood hunger in America. With this dish, Jason has once again blended his love for flavour with his commitment to wellness. offering a refreshing yet hearty meal that’s perfect for any occasion.
INGREDIENTS
6 x 150gm fillets of Humpty Doo barramundi.
1⁄2 kg of small potatoes, boiled till tender.
3 tablespoons olive oil.
Sea salt flakes.
Fresh cracked white pepper.
1 lemon cut into 6 wedges.
INSTRUCTIONS
- Pat the skin of the barramundi dry with paper towel to remove as much moisture as possible. Leave for 10 minutes at room temperature
- Pre heat skillet over moderate to high heat. Brush fish with a little oil + season with sea salt flakes.
- Place fish skin side down and continue cooking for 7 minutes, preferable with a small weight on top to help with crisping the skin. Lowering the heat a little to allow for skin to crisp and turn golden.
- Remove fish from pan and add in the cooked potatoes. Brown for a few moments before adding the fish back in.
- Place into an oven preheated to 220C for a further 5 minutes allowing fish to cook through.
Fish will be done when a skewer can be pushed in and pulled out, with very little to no resistance in the thickest part of the fish. - Allow to rest for a couple of minutes before serving with a wedge of lemon on the side and the Radicchio & White Peach Salad below.
Radicchio & White Peach Salad
INGREDIENTS
A small head of Radicchio.
1 firm white peach, halved and finely sliced.
A head of white endive.
1 tablespoon olive oil.
1 teaspoon white wine vinegar.
Juice of half a lemon.
Chopped flat leaf parsley (half a cup).
1⁄2 cup green olives.
1⁄2 cup small black olives.
INSTRUCTIONS
- Separate the leaves of the radicchio, discarding any bad ones, rinse well under cold running water then allow to drain well.
- Trim the base of the endive and separate the leaves
- Whisk together the olive oil, vinegar, lemon juice, parsley and black pepper
- Gently toss the bitter leaves, olives and peach through the dressing
- Serve immediately
This story was originally published on The Carousel.
