Surry Hills hot spot, Nomad restaurant’s Head Chef, Jacqui Challinor shares one of her favourite dishes straight from the menu; Barramundi Confit tomato. “This dish celebrates what I love, simple dishes with big flavours.” says Jacqui. A special offer for home delivered wines, to match this dish, will be available from the Nomad Wine Store. Learn to cook a hatted restaurant dish at home!
30 Minutes. Gluten Free. Sugar Free.
2 x 180g barramundi fillet
250g mixed heirloom tomato
100g fresh ricotta
4 sprigs basil
2 sprigs of thyme
4 cloves of garlic
1 bay leaf
2 tablespoons red wine vinegar
Confit the tomatoes
Place 200ml of olive oil, garlic, bay leaf and thyme in a small pot and cook over a low heat until garlic begins to soften. Add whole tomatoes and continue cooking over very low heat until the skins just start to split. Season with salt and pepper, set aside to infuse the flavours.
Heat a heavy based non-stick pan over a medium to high heat. Brush the fish with a little olive oil on both sides, season with salt and pepper and cook, skin side down until crispy and golden brown. Turn onto flesh side until just cooked through.
To finish the dish, drain the tomatoes (keeping the oil) and very lightly mix the vinegar with the tomatoes, being careful not to break them too much. Spoon them onto the plate, break up ricotta over the top then scatter roughly torn basil leaves. Place the barramundi over the top and drizzle with a little of the confit tomato oil.
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