Recipe of Homemade Barramundi with cauliflower rice and asparagus

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, barramundi with cauliflower rice and asparagus. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Barramundi with cauliflower rice and asparagus is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Barramundi with cauliflower rice and asparagus is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook barramundi with cauliflower rice and asparagus using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Barramundi with cauliflower rice and asparagus:

1. Take 4 pieces Barramundi
2. Get 2 bunches Asparagus
3. Make ready 1 whole Cauliflower (separate into heads)
4. Get 3 Tablespoons Olive oil
5. Make ready 1 small Onion (diced)
6. Take Pinch Murray river sea salt
7. Take 2 Tablespoons Parsley (finely chopped)
8. Get 1/2 lemon (juice only)
9. Prepare 1/2 cup Balsamic vinegar
10. Get 3 Tablespoons Maple syrup

Instructions to make Barramundi with cauliflower rice and asparagus:

1. Preheat oven to 180° celcius. Line two trays with baking paper. Oil and salt and pepper one tray, lay the Barramundi skin side down, oil other side. Place in oven for 30 minutes, turning half way through. When turning the fish, remove the skin and place to the side of the fish, this will make it go crunchy.
2. Place the Asparagus on the other tray, oil and season with salt and pepper. Place in the oven 10 minutes after the fish goes in.
3. Place the cauliflower in a food processor and blitz until a rice consistency appears.
4. Heat a fry pan over medium high heat, place a small saucepan over medium heat also, add onions to frypan and cook until transparent. Add cauliflower, add a pinch of salt. Once cooked turn off head, stir through juice and parsley.
5. Add vinegar and syrup to the saucepan, once it starts to boil, reduce heat to medium-low heat, simmer for about 10 minutes until it reduces by about half. Turn off heat, set aside to cool a little.
6. Remove barramundi & asparagus from the oven, place onto a plate, add cauliflower rice. Drizzle over the glaze. Serve.
7. Enjoy! ☺️

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