When I visited Australia earlier this year, I had barramundi for the first time. Barramundi is a mild white fish, naturally found in the Indo-West Pacific region. Apparently there are some barramundi farms here in the States, but I've yet to see barramundi as an option at any butchers or fish shops (at least since I've become aware of it).
The barramundi I had was fantastic, and was served with a lemon-dill cream sauce, inspiring the one I've made here. Normally I use dill in strong sauces to pair with the bold taste of salmon; however, because of the mildness of a white fish (tilapia here) you can really create a delightfully delicate sauce using dill.
The sauce needs a bit of white wine, so I used the white wine I actually had with my barramundi in Australia. It's called Crossings, and is a beautiful Sauvingnon Blanc from the Marlborough region of New Zealand. All my Australian friends tell me that no other region makes white wines as good as Marlborough. This bottle is about $11 - actually cheaper to purchase here than in Australia.
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| The dill I use in the sauce is home grown. For the same price as a grocery store package of fresh dill, you can buy a greater quantity at the Home Depot or Lowes to plant. Dill is fairly a low-maintenance herb. | | | | |
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| For the sides, I chose roasted new potatoes and asparagus. Start your potatoes roasting first, then add the asparagus towards the end. They need much less time to cook. I roast them together on the same sheet. |
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| Simply seasoned with sea salt, freshly cracked black pepper, smoked paprika and a touch of garlic powder. I love both the color and the slight smokiness the paprika lends the dish. No home should be without smoked paprika. |
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| The sauce is a straightforward cream sauce, finished with mustard and butter. I use coarse-grain dijion mustard. There isn't a flavor difference, but I like to see the little globes of mustard seeds throughout the sauce. |
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| Can't beat that color! Tilapia easily flakes when cooked through. It's best to have a fish spatula on hand to handle it when plating to prevent any breakups. |
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| The final product! This meal easily comes together in under 30 minutes. I hope you give it a try! |
I've divided the recipe below into the individual components. I'd suggest starting the vegetables first, then the sauce and finally the fish. If you time it right, they'll all finish up at the same time.
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Tilapia with a Lemon-Dill Sauce & Roasted
Vegetables
Serves 4
Tilapia
4 pieces of tilapia
Sea salt
Black pepper
Garlic powder
Smoked paprika
1-2 T olive oil
Pre-heat a pan on
medium-high with the olive oil. Season your fish on one side. Be fairly light on
the garlic powder, and liberally with the smoked paprika. When the pan is hot,
place the tilapia in seasoned side down. Season the exposed side the same way.
After 2-3 minutes, check the bottom of your tilapia. It should be golden-brown.
Carefully turn each piece, and cook until down (another 2-3 minutes). Fish
should easily flake and be fully opaque inside.
Serve immediately, with sauce.
Sauce
1 shallot, minced
1 T garlic (about 2 cloves),
minced
Juice of one lemon
½ cup white wine
4 T chopped fresh dill
1 t dijon mustard
½ cup heavy cream
½ stick of butter, divided
into cubes
Sea salt
Black pepper
In a small sauce pan, sweat
the shallots and garlic in olive oil over medium-high heat. Season lightly with
salt and pepper. When translucent, but not browned, add the lemon juice and
white wine. Bring to a simmer and then stir in the fresh dill. Let this cook
for about 2 minutes, then stir in the mustard and heavy cream. If you’re ready
to serve, add the butter cubes one at a time, letting them meld into the sauce
before adding the next. Check seasoning, adjust if needed and serve. If you’re
not ready to serve at this point, put the sauce on very low heat, stirring occasionally.
When ready, turn the heat to medium and begin the butter process.
Roasted Vegetables
New potatoes, quartered
Asparagus, trimmed
2 cloves garlic, thinly
sliced
1 6-inch sprig of fresh
rosemary, minced
Sea salt
Black pepper
1-2 T olive oil
Pre-heat your oven to 450° F. Place your quartered potatoes onto a baking sheet, along
with the garlic and rosemary. Season with salt and pepper. Toss in the olive
oil, making sure to even spread the garlic, rosemary and seasoning across all
the potatoes. Roast for 10 minutes. Pull the cookie sheet, add the asparagus to
one side. Season with salt and pepper and a little olive oil. Roll them around (Carefully!
It’s hot!) to coat them in the seasoning, and return the pan to the oven. After
5-7 minutes, asparagus should be ready (still crisp, but cooked through, and
the potatoes crispy on the outside, tender on the inside. Adjust cooking time
as necessary.
