Crispy Skin Barramundi With Fennel, Apple And Celery Heart Salad

There is always a ritual to go to the Lorne pier to get some seafood for our meals whenever we are down at Anglesea and this time there was no exception. It was a beautiful drive along the Great Ocean Road and the weather was simply perfect. I was left to decide on what to get for our lunch; it was an easy decision despite the many choices of seafood on display when I saw the very fresh pieces of baramundi fillets. After a drink at the landmark Lorne Hotel we made our way back and a beautiful lunch was served in less than half an hour.

serves 4

you'll need;

4 barramundi fillets

1 lemon

sprigs of rosemary

dash of white wine

salt and pepper to taste

for the salad you'll need;

1 head of fennel, sliced and fronts reserved

4 stalks of celery hearts, sliced

1 apple, sliced

a handful of walnut

goats cheese

red wine vinegar and walnut oil dressing

Drive to Lorne along the scenic Great Ocean Road

Arrived at the destination - the Lorne Pier with the view of the seafood restaurant right next to the seafood shop.

A freshly caught shark used as a draw card.

Fry fish skin side down for 2 minutes then place in a baking tray, drizzle with salt and pepper, rosemary and a dash of white wine. Bake in a preheated 180 degress C oven for 20 minutes.

Served with some salad and a wedge of lemon

A summery lunch, served alfresco style with plenty of white wine :)