yello® – in season now

BBQ Barramundi with Smitten® Apple and Fennel Rémoulade

  • Servings


  • Prepration Time

    5 mins

  • Cook Time

    15 mins


  • 4 barramundi fillets
  • sea salt
  • extra virgin olive oil
  • Remoulade
  • 4 Smitten® apples, julienned
  • 1 head of fennel, shredded and fronds saved
  • 2 spring onions, sliced thinly
  • 2 tbs capers
  • 1/4 cup mayonnaise
  • 1 lemon
  • 1/2 bunch mint, leaves picked


  • Heat the BBQ or Griddle pan until smoking. Brush the skin of the fish with extra virgin olive oil. Add to the BBQ and cook until the skin is crispy and the fish is cooked halfway. Turn and cook the fish for another couple of minutes.
  • In a bowl combine the apple, fennel, spring onion, capers, mayo, lemon juice and a pinch of salt, mix together until all the ingredients are coated in the mayonnaise.
  • Serve the remoulade, topped with the Barra and garnish with the mint and fennel tops.

Recipe by Michael Weldon, featured on Farm to Fork.


Mini Chocolate JAZZ™ Apple Muffins
the MONTAGUE tree™ Peach, Watermelon and Feta Salad
Smitten® Stewed Apples with Oatmeal Crumble
envy™ apple and tuna tartar with dill & chive oil and macadamia cream
Waffles with Poached HONEYCOT® Apricots & Rosewater Greek Yoghurt



Prep Time

10 mins

Cooking Time

5 mins

JAZZ™ Apple Breakfast Parfait
JAZZ™ Apple & Bacon Marmalade
the MONTAGUE tree™ Plum, Parmesan & Ricotta Salad

View All Recipes