Barramundi with Jalapeño Popper Crumble

From our friend Chef Carey McLellan at the Red Bay Lodge

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!