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


1. Preheat oven to 200°C
Braise fennel
1. Place stock, lemon juice, garlic and butter in a large saucepan
2. Bring to the boil over high heat. Add fennel
3. Reduce heat to medium simmer 15 minutes until fennel is tender
Cook fish
1. Heat oil in a large, heavy-based frying pan over medium–high heat
2. Add fish, skin-side down, and cook for 3 minutes or until skin is golden
3. Turn and cook for a further 3 1/2 minutes or until fish is just cooked
4. Turn off heat and rest fish in pan for 5 minutes
5. Divide fennel among bowls and spoon over braising liquid
6. Top with fish and rocket and scatter with flaked almonds and reserved fennel fronds


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