Eat more fish! and get some Omega 3 into your diet.

This recipe I really love because the fish is moist and flaky and the flavours really work.

Serves 4

4 dried figs

2 red onions

1 orange

1 tbsp oil

1 tbsp maple syrup

1 tsp apple cider vinegar

4 barramundi fillets (approximately 800g)

¼ cup pitted Kalamata olives

2 bay leaves

Salt and pepper to season

Potato Skordalia

4 medium sized potatoes

1 clove garlic, crushed

1 tbsp olive oil

 

Preheat oven to 200°C

Cut figs and onions in quarters and place in baking dish, along with bay leaves and olives.

Peel the rind off an orange and cut into very thin strips and place in baking dish.  

Juice the orange and pour the juice, olive oil, maple syrup and apple cider vinegar in the baking dish and stir to combine.

Season with a pinch of salt and pepper.

Leave all the ingredients to soak for 15-20 minutes.

Bake the fig, onion and orange mixture in the oven for 10 minutes.

Remove dish from oven and place fish fillets on top of the fig, onion and orange mixture.

Cover baking dish with aluminium foil, to avoid burning the figs and orange rind, and bake for 20-25 minutes until the fish is cooked through.

Meanwhile to make skordalia, peel, cut and boil potatoes until cooked.  Drain potatoes and mashes with garlic and olive oil.

 

To serve, place the skordalia on a plate, top with fish and pour over some of the fig, onion and orange rind dish juices.  

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