- RJ Taylor
Barramundi with Jalapeño Popper Crumble
From our friend Chef Carey Mitchell at Wild Thyme Foodie near Durham
Serves 2
Preheat oven to 350’F/ 177’C
Ingredients:
2 barramundi fillets , thawed
2 jalapeños, deseeded & finely chopped
Zest of one lemon
1/3c julienne prosciutto ( or bacon )
1/4c chèvre
Tablespoon oregano
1. Place parchment on baking sheet, lay barramundi skin side down, S&P
2. Mix all other ingredients in a medium stainless steel bowl, mix well with hands , be sure to separate the prosciutto( bacon)
3. Divide the crumble equally onto each barramundi fillet
4. Bake for approx 25-30 mins, until internal temp of 144’F/63’C
5. Enjoy with your favourite sides!
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