2kg Humpty Doo Barramundi Fillet

2kg truss tomato

1 bulb of large fennel

1 spanish onion

4 cloves of garlic

4 birds eye chilli

1 lemon zest

Parsley

Extra virgin olive oil

Salt

Cut the Barramundi in pieces of approximately 80-100gram each

Thinly slice, onion, garlic, chilli and fennel

Cut the tomato in quarters

In a large saucepan, add evoo and all the vegetables and lemon zest and slowly sweat them away

Add the tomato, salt and a few ladles of water to combine and gently cook for about 20 minutes

Now gently drop pieces of barramundi into the sauce and cook on low heat for about 20 minutes

Then serve in a large dish, sprinkle with fresh parsley. Buon appetito.