Barramundi with Sweet Carrots and Cider Glaze


Preparation and Cooking Time:  40mins
Serves:  4



  • 1/2 cup Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/2 cup cider vinegar
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 700g carrots, peeled and sliced on the diagonal 1/8 inch thick
  • 2 garlic cloves, crushed and peeled
  • 2 rosemary sprigs
  • Salt and freshly ground pepper
  • 1 tablespoon chopped parsley
  • 1 tablespoon vegetable oil
  • Four 170g Barramundi fillets



  1. In a nonreactive saucepan, boil the cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes.  Remove from the heat and stir in the butter.
  2. Meanwhile, in a nonstick skillet, heat the olive oil.  Spread the carrots in an even layer and add the garlic and rosemary.  Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes longer.  Discard the garlic and rosemary.  Season the carrots with salt and pepper.  Stir in the parsley and half of the cider glaze.
  3. In a nonstick skillet, heat the vegetable oil.  Season the fish with salt and pepper and add to the skillet.  Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer.
  4. Transfer the caramelized carrots to plates and set the fish on top.  Drizzle with the remaining cider glaze and serve.


Recipe adapted from