Barramundi, fennel and lemon sauce

Serves 4

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Ingredients:

• 1/3 cup of olive oil

• 2 cloves of garlic crushed

• 1 tsp paprika

• 1/2 tsp of smoked paprika

• 300gr Humpty Doo barramundi (from Mr Barra, Darwin)

• 50gr butter

• 5 anchovy fillets (optional)

• 1 red onion finely chopped

• 1 long red chilli finely chopped

• 1 bulb of fennel thinly shaved

• 1 lemon - juice and zest

• 50gr pine nuts toasted

• salt and pepper to season

Method:

1. Preheat oven to 200°C. Line an oven tray with baking paper. Whisk the oil, garlic and all paprika in a small bowl. rub the mixture all over the fish and season with salt and pepper. Bake for 20 minutes or until just cooked. Flake fish and set aside.

2. Toast your pine nuts. Set aside.

3. Make your ricotta gnocchi and cook.

4. Heat butter in a heavy-based frying pan over high heat. Add anchovies and onion, and cook, stirring occasionally, for 5 minutes or until onion is soft and anchovies have broken down. Stir in chilli, pasta and reserved cooking water, then remove from heat. Add fish, fennel, lemon zest and juice, and pine nuts. Season and toss well to combine.

5. Serve.