Whole Roasted Barramundi with Black & White Truffle

• From: National Fisheries Institute

Ingredients

• 1 small whole barramundi, scaled and gutted (1 - 1 1/4 lbs)

• 1 medium black truffle, sliced thin

• 1 Tbs white truffle oil

• 1 Tbs of sea salt

• 1 pinch of fresh, ground pepper

• 1 whole, roasted yellow tomato

• 1/2 cup saffron basmati rice

• 1 Japanese eggplant

• 1 small bunch of fresh rosemary

• 1 small bunch of fresh oregano

• 3 Tbs extra virgin olive oil

• 1 Tbs Champagne vinegar

• 1 small shallot, rough chopped

A thinly sliced black truffle makes whole roasted fish an impressive meal.

Directions

• For Roasted BarramundiPre-heat oven to 400° F. Remove head from fish, clean and pat dry. Cut 6-7 small incisions in thickest part of fish. Stuff incisions with truffle slices and fresh, whole oregano leaves.
• Generously season the fish with salt and pepper inside and out and rub with white truffle oil. Fill fish cavity with rosemary and oregano.
• Roast in 400° F oven 10-12 minutes, or until done (should be flakey and delicate).
• Drizzle truffle vinaigrette (recipe below) around fish on plate. Serve with whole roasted tomato, saffron rice and roasted Japanese eggplant.
• For Truffle VinaigrettePuree olive oil, 3 slices of black truffle, shallot, and vinegar in blender. Add salt and pepper to taste.