Barramundi with braised fennel sauce

Barramundi with braised fennel sauce

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  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Serve the pumpkin sauce as a dip with grissini or chargrilled flatbread.

Featured in
Main recipes, Fish recipes


  • 1L Massel chicken style liquid stock
  • 1 lemon, juiced
  • 2 cloves garlic, bruised
  • 80g butter, roughly chopped
  • 4 bulbs baby fennel, trimmed, cut into wedges, fronds reserved
  • 2 tablespoons olive oil
  • 4 x 200g pieces barramundi fillet, skin scored
  • 40g rocket
  • Roasted flaked almonds (optional), to serve

Pumpkin sauce

  • 400g (about 1/4) butternut or jap pumpkin, peeled, seeded, roughly chopped
  • 80ml (1/3 cup) olive oil
  • 2 teaspoons cumin
  • 1 teaspoon sweet paprika
  • 3 cloves garlic


  • Step 1
    Preheat oven to 200°C. To roast pumpkin for sauce, combine pumpkin, oil, cumin and paprika in a roasting pan, season with salt and pepper, then toss to combine. Cover loosely with foil and roast for 20 minutes or until tender.
  • Step 2
    Meanwhile, to braise fennel, place stock, lemon juice, garlic and butter in a large saucepan and bring to the boil over high heat. Add fennel, reduce heat to medium, then simmer for 15 minutes or until fennel is tender.
  • Step 3
    Transfer pumpkin and garlic to a food processor and process until smooth. Cool. Makes 1 3/4 cups.
  • Step 4
    To cook fish, heat oil in a large, heavy-based frying pan over medium–high heat. Add fish, skin-side down, and cook for 3 minutes or until skin is golden. Turn over and cook for a further 3 1/2 minutes or until fish is just cooked. Turn off heat and rest fish in pan for 5 minutes.
  • Step 5
    Divide fennel among bowls and spoon over braising liquid. Top with fish and rocket, then scatter with flaked almonds and reserved fennel fronds. Dollop with pumpkin sauce to serve.


  • 2227 kj


  • 30g

    Fat Total

  • 13g

    Saturated Fat

  • 44g


  • 1369.42mg


  • 14g

    Carbs (sugar)

  • 17g

    Carbs (total)

All nutrition values are per serve


The pumpkin sauce is inspired by skordalia, a thick, garlicky sauce from Greece. It is typically made with potato, which can be substituted. Top tips: To make potato skordalia, use desiree potatoes for the best results.

  • Author: Dominic Smith
  • Image credit: Steve Brown
  • Publication: MasterChef



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