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Ingredients
- 4 tbsp extra virgin olive oil
- 4 white onions, peeled and thinly sliced
- 50g parmesan, grated
- Salt
- 8 pieces of barramundi fillet, each about 80g
- 1 tbsp capers, rinsed well and dried
- 2 tbsp fresh dill, chopped
- Salt
Method
s
Heat 2 tbsp of olive oil in a pan and gently fry onions until soft but not coloured - about 3-4 minutes. Add half a cup of water and simmer for 15 minutes. Put into a food processor or blender with parmesan and puree. Season with salt and return to pan to keep warm. Heat remaining oil in a pan and fry barramundi pieces on moderately high heat. Distribute onion cream among four plates and place two barramundi pieces on each. Scatter capers in onion cream and finish with dill.
