You will need
- 4 6-oz. barramundi fillets, lightly pounded
- 2 cups fresh breadcrumbs
- 1/2 cup chopped parsley
- 1/2 cup chopped thyme
- 1/2 cup chopped tarragon
- 1/2 cup olive oil
- salt and pepper to taste
- 2 cups prepared risotto
In a mixing bowl, add breadcrumbs, herbs, oil, salt and pepper. Mix well to combine, add more olive oil if necessary to bind mixture.
Lay the fish on an oiled baking sheet and place one-quarter of the stuffing near the tail end of each fillet. Starting with the tail end, roll the fish up and place seam-side down on the pan. Season with salt and pepper. If desired, sprinkle fish with a dry white wine to add moisture and flavor (a dry Sancerre or sauvignon blanc will work well).
Preheat oven to 375 degrees. Bake fish for 12 minutes, or until internal temperature is 150 degrees.
Remove fish and serve atop risotto. Garnish with chopped tarragon.
Recipe by New England Aquarium chef Tim Ridge