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Gate to Garnish Lemon Dust

Discover the joy in simplicity with this recipe highlighting the fresh flavours of lemon and Barramundi. Easy to prepare, it’s perfect whether you’re cooking for two or a crowd of twelve. We’ve paired this zesty dish with the vibrant Fierce III Pinot Grigio. Give it a try at your next family gathering for a combination that’s sure to please.

Gate to Garnish #lemondust parsley and buttered Barramundi.  

100g Butter
Olive oil
1-2 garlic cloves minced
1/4 cup finely chopped flat leaf parsley
1 tbsp Gate to Garnish lemon dust
400g Barramundi Fillets (2 fillets)

In a small saucepan over low heat for 1-2 minutes, lightly sauté, butter & 3 tbsp olive oil, once melted add minced garlic (use the flat edge of a large knife to ‘smash and drag’ aka mince the garlic for best flavour). Add finely chopped flat leaf parsley & 1 teaspoon Gate to Garnish lemon dust, stir through (about 15 secs). Remove from heat and set aside.
Pat dry your Barramundi fillet with paper towel. Season both sides with cracked pepper and 1/2 tsp Gate to Garnish lemon dust. Give your skin side fillet a light drizzle with olive oil and place in the preheated pan on the stove with olive oil.
We love our Barramundi a little crispier so will flip it once that skin has a light golden colour (2- 3 minutes). We do the same again for the top of the fillet and after (2-3 minutes) a very quick sear on the sides. Remove the Barramundi, rest for a minute, then plate.
Drizzle your lemon dust, parsley and buttered sauce all over.
This serves two. Serve with a sides of steamed green beans and boiled baby potatoes (they love this sauce)

Pair with Fierce III Pinot Grigio.