• Skin-On 200g (average) Barramundi Portions 10.0 x
  • Olive oil 80.0 ml
  • Water, hot 680.0 ml

Creamy Mash

  • Cream 140.0 ml
  • Butter 80.0 g

Beurre Blanc


  • Lemon zest 15.0 g
  • Garlic, chopped 20.0 g
  • Flat leaf parsley, chopped 30.0 g
  1. Barramundi

    • Season Barramundi with salt. Add oil to hot pan and cook skin side down until crispy, turn to finish cooking.
  2. Creamy Mash

    • Place water, cream and butter in a large pot and bring to the boil. Whisk in the KNORR Instant Mashed Potato Mix whisking until smooth and thick.
  3. Beurre Blanc

    • Place wine in a saucepan reduce by half, whisk in KNORR Thai Red Curry Paste and slowly add butter a little at a time until combined.
  4. Gremolata

    • Combine lemon zest, garlic and parsley together.
  5. To Serve

    • Place mash on a plate, top with Barramundi, spoon over sauce and sprinkle gremolata on top.