Eastington @ Paddington

from RecipeTin Eats – Dinner: 150+ Recipes from Australia’s Favourite Cook by Nagi Maehashi (page 67)

This was very good, and I will definitely do this one again.

I used the Humpty Doo barramundi.

Putting the fish in the fridge uncovered, skin side up for 1hr helped make the skin even crispier than usual.

I use the fish weight rather than making slits in the skin to prevent the skin curling up.

Bean ragu:

• EVOO, brown onion, organic carrot, celery, fennel, garlic and S&P
• Mutti tomato paste, organic cannellini bean including the aquafaba, chicken stock
• Kale
• Dill

The only downside of this, is that now I have more carrots, celery, fennel and kale to use up.

Fish topped with Maldon salt flakes (added after photo).