Crispy skin barramundi – how can you beat it? This deliciously simple recipe is a true classic with barley and mushroom risotto and roasted tomatoes.
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Preheat oven to 200°C. Line a baking tray with baking paper. Arrange tomatoes on the tray. Drizzle with 2 tsp oil. Season. Bake for 10-12 mins or until tomatoes start to collapse.
Meanwhile, place the stock in a medium saucepan. Bring to the boil, then reduce heat to low and simmer for 5 mins. Cover to keep warm.
Heat the butter and 2 tsp of the remaining oil in a large saucepan over medium-high heat. Cook mushroom, stirring, for 5 mins or until golden. Transfer to a plate. Add half the remaining oil to the pan. Cook leek and garlic, stirring, for 2 mins or until leek is just tender. Add the barley and wine or extra stock and cook, stirring, for 5 mins or until the wine is reduced by half. Add hot stock and bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 35-40 mins or until barley is tender and liquid is almost evaporated. Add mushroom and peas and stir until peas are heated through. Stir in crème fraîche and half the parmesan. Season.
While the barley is cooking, pat the barramundi skin dry with paper towel. Drizzle with remaining oil and season well. Heat a large non-stick frying pan over medium-high heat. Add barramundi, skin-side down, and cook for 3 mins each side or until just cooked through.
Divide barley mixture among bowls. Sprinkle with remaining parmesan. Top with barramundi and tomatoes and serve with dill or chives.