Barramundi with Corn, Preserved Lemon and Ras el Hanout - Chef Recipe by Joe Marie Tayao

Ingredients

1 barramundi fillet (1-1.2kg) - portion to 180 g-190 g
1 Tbs ras el hanout
Six thinly sliced preserved lemons
Pinch sea salt
60mL olive oil
   
Ras el Hanout butter:
 
150 g butter, unsalted
1 Tbs Ras el hanout
   
Corn purée:  

3 corn cobs
40mL olive oil
To taste salt

Method

Preheat oven to 200 C.

Heat olive oil in a separate large non-stick, ovenproof frying pan over medium heat.

Season fish with ras el hanout and sea salt and add to pan skin-side down, pressing fillets gently so the skin browns evenly, until golden and crisp (2-3 minutes).

Turn fillets over, then add 1 tablespoon ras el hanout butter to pan, transfer pan to oven until fish is just cooked through (3-4 minutes).

Remove from oven and spoon oil from pan over skin to help it crisp up. *NB internal temperature should be 55 C-60 C.

Serve on three tablespoons of corn sauce, with six thin slices of preserved lemon on top.

Ras el hanout butter:

Mix butter and Ras el hanout together and season to taste.

Wrap into a log in cling film and refrigerate until required. Butter can be made in a large batch and frozen.

Corn purée:

Separate the corn kernels from the cob.

Boil the corn kernels in a saucepan of boiling water until tender(about five minutes) then add into blender together with olive oil and blend until silky smooth texture and season with salt to taste.