Perfect Crispy Skin Using Parchment Paper Demonstrated w Barramundi and a Shaved Fennel Salad

Directions

Prepare The Fish

1. 
   1.

   Pat the barramundi fillet dry and season the skin side with salt. Heat a cast iron pan over medium heat and add a tablespoon of olive oil.

2. 
   2.

   Place a piece of parchment paper in the pan, skin side down, and add the barramundi fillet. Cook the fish skin side down until the skin is crispy and golden brown, about 4-5 minutes.

3. 
   3.

   Carefully flip the fish and cook for another 1-2 minutes, then remove from heat.

4. 
   4.

   Check Internal Temperature

Dressing

1. 
   5.

   In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons olive juice, 1 teaspoon mustard, 1 tablespoon honey, 2 tablespoons Sherry vinegar, and salt to taste.

2. 
   6.

   Let the dressing sit at the bottom of the serving plate

Prepare The Salad

1. 
   7.

   Thinly shave the fennel bulb using a mandoline or knife. Add the shaved fennel and pickled fennel (if using) to the bowl with the dressing. Toss to coat.

Assemble The Fish

1. 
   8.

   Arrange the fennel salad on one side of the plate. Place the crispy skin barramundi fillet beside the salad.

2. 
   9.

   Finish by sprinkling crumbled bacon and fennel fronds over the top.