Pan-Seared Barramundi With Prince Of Orange Potatoes And Spinach Recipe

How To Prepare Pan-Seared Barramundi With Prince Of Orange Potatoes And Spinach?

Ingredients:

• 4 Skin-On Barramundi Fillets

• 3 cloves Garlic

• 1 lb Prince Of Orange Potatoes

• ¾ lb Spinach

• 2 Tbsps White Wine Vinegar

• 1 Shallot

• ¼ cup Mayonnaise

Instructions:

1. Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the garlic, finely chop 2 of the cloves. Finely chop the remaining clove and smash with the side of your knife until it resembles a paste (or use a zester). Peel and finely chop the shallot.
2. Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper, toss to thoroughly coat. Arrange in a single, even layer and roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3. Once the potatoes have roasted for about 5 minutes, in a small bowl, combine the mayonnaise, half the vinegar and as much of the garlic paste as you’d like, season with salt and pepper to taste.
4. While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the spinach, season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes per batch, or until wilted. Transfer to a strainer, hold or rest over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible, discard the liquid. Transfer the cooked spinach to a cutting board and finely chop. Wipe out the pan.
5. While the potatoes continue to roast, pat the barramundi fillets dry with paper towels, season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 3 to 5 minutes on the first side, or until the skin is crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Transfer to a plate and set aside in a warm place. Wipe out the pan.
6. While the potatoes continue to roast, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the shallot and chopped garlic, season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped spinach and remaining vinegar, season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and heated through. Divide the finished spinach, roasted potatoes and cooked barramundi fillets between 4 dishes. Serve with the aioli on the side. Enjoy!