Best Recipe Barramundi with cauliflower rice and asparagus Savory Delicious

Home cuisine ultimate Barramundi with cauliflower rice and asparagus easy, tasty, practical.

10 ingredients, 7 steps, cooking Barramundi with cauliflower rice and asparagus

How are you every body, at this time you get prepare recipe Barramundi with cauliflower rice and asparagus with 10 ingredients and 7 steps. Next this is how to cook, please observe carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 7 stages of easy cooking Barramundi with cauliflower rice and asparagus.

Ingredients for Barramundi with cauliflower rice and asparagus

1. Prepare : Barramundi.
2. You need : Asparagus.
3. It’s : whole Cauliflower (separate into heads).
4. Prepare : Olive oil.
5. It’s : small Onion (diced).
6. Prepare : Murray river sea salt.
7. Prepare : Parsley (finely chopped).
8. You need : lemon (juice only).
9. It’s : Balsamic vinegar.
10. You need : Maple syrup.

If all composition Barramundi with cauliflower rice and asparagus it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Process Cooking 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! ☺️
   
8. Finish and Enjoy.

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