Curtis Stone’s Butterbasted barramundi with cauliflower and kale

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With a rich butter-based sauce, this barramundi with cauliflower and kale makes for a delicious meal that’s sure to impress. • Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: ‪@coles‬ • Curtis Stone’s Butter-basted barramundi with cauliflower and kale • Serves 4 Prep 15 mins Cooking 30 mins + cooling time • 30g butter • 1 small brown onion, chopped • 2 garlic cloves, chopped • 1 large bunch kale, stems removed, leaves rinsed, divided • 2 cups (500ml) milk • 1kg head cauliflower, leaves and • tough stems discarded, cut into • 5cm florets, divided • 2 tbs olive oil • 2 tbs extra virgin olive oil, divided • 1 tbs lemon juice • 4 (about 200g each) Coles Australian Ocean Skin On Barramundi Portions, • at room temperature • 60g butter, extra, chopped • 4 thyme sprigs • 3 garlic cloves, extra, crushed • 1. Preheat oven to 200°C (180°C fan-forced). Melt the butter in a medium saucepan over medium heat. Add the onion and season. Cook, stirring occasionally, for 4 mins or until onion just softens. Add the chopped garlic and cook for 1 min or until aromatic. • 2. Add three-quarters of the kale leaves and cook, stirring, for 3 mins or until kale wilts. Add the milk and 300g cauliflower florets. Bring the mixture to a simmer. Cover and cook for 10 mins or until the cauliflower is tender. Set aside to cool slightly. Strain cooking liquid from vegetables into a jug. Transfer the vegetables to a blender with 1/4 cup (60ml) of the cooking liquid. Blend on high speed until smooth, adding more reserved cooking liquid if necessary. • 3. Meanwhile, toss the remaining cauliflower florets with the olive oil in a bowl to coat. Add cauliflower to a rimmed baking tray. Roast for 15-20 mins or until the cauliflower is golden and tender. • 4. Thinly slice the remaining kale leaves. In a small bowl, combine the sliced kale, 1 tbs extra virgin olive oil, lemon juice and a pinch of salt. Set aside, tossing occasionally. • 5. Using a small sharp knife, lightly score the skin of each barramundi fillet. Pat dry with paper towel. Sprinkle the skin side with salt. Lightly coat the base of a large non-stick frying pan with 1 tbs extra virgin olive oil. Place barramundi in pan, skin-side down, and sprinkle with more salt. Place pan over medium-high heat and cook for 5 mins or until the skin is golden brown and crisp. Turn the barramundi and add the extra butter, thyme and crushed garlic. Cook, spooning melted butter over the barramundi, for 2-3 mins or until cooked through. Transfer to a plate, skin-side up. • 6. Divide the cauliflower-kale puree among serving plates. Top with the barramundi, roasted cauliflower and kale mixture. Serve immediately. • Want more easy recipes? Check out our ‘Best-ever seafood recipes’ playlist • Best-ever seafood recipes , which includes: • How to make the perfect seafood platter: • How to make the perfect seafood platter • • How to make Curtis Stone’s gazpacho cocktail prawns: • Gazpacho Prawn Cocktail | Cook with C... • How to make salmon mac 'n' cheese: • How to make salmon mac 'n' cheese • Quick salt and pepper prawn skewers: • Quick salt and pepper prawn skewers

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