Ninja Foodi Lemon Crusted Barramundi & Wine Pairing

Suggested Wine Pairing: Viognier, an oaked chardonnay or marsanne

If you have a Ninja Foodi multicooker, this is one recipe you will want to know about, pairing it with wine makes this this a fabulous dinner option. The Ninja Foodi is great to have for all your cooking needs in one - This post is not sponsored or affiliated but we just love this appliance! Quick, minimal cleaning and loads you can cook with it, it’s a great appliance to have so you can spend more time entertaining and less time in the kitchen. We’ve used the Ninja Foodi recipe via the link below in the recipe card. This recipe will work best to use with the Ninja Foodi multi-cooker. Cooking times may vary between models so make sure you check this out prior to cooking.

Here we have lemon crusted barramundi, roasted potatoes with steamed zucchini & caulini. This main course meal is light but filling, zesty but fresh – pairing it with the right wine will help to really bring this dish to life. The lemon crust is delicate with the fish and the remainder of the dish keeping to a similar weight.

Wine pairing option:

With this dish you really want to focus on pairing a wine that can stand up against the lemon crumb and roasted potatoes but is soft enough not to overpower the delicate fish. With this in mind, wines such as viognier, an oaked chardonnay or marsanne will make for a good pairing option.

These wines carry enough body and also enough flavour to carry this dish through. The acidy in these varieties is strong but not overpowering, with soft fruity and vanilla flavours to pair well with the dish.

Viognier has been our pick for this dish, its textural, luscious and perfumed, big enough to stand to the flavours on the plate. Known for flavours of peach, tangerine and honeysuckle and can generally be oak-aged, adding a creamy vanilla to the palate. Although viognier has medium, softer acidity, it is enough to cut through the butter in the dish.

Ingredients: 

Instructions:

1. Preheat your oven on fan-forced at 220 degrees celsius and line a deep baking tray with baking paper.
2. Bring a saucepan of water to the boil for your potatoes. While this is happening, cut your potatoes into quadrants ensuring each wedge of potato is around the same size. Carefully place the potatoes into the saucepan and boil for 8 minutes. Use tongs to test a piece of potatoes firmness. You want to boil the potatoes to the point that they are still firm enough that they don’t fall apart when you put a knife through them.
3. Strain the potatoes when they are ready and rinse with warm water. Pat dry with paper towel and place onto your baking tray. Lightly drizzle olive oil over the potatoes and season with salt and pepper.
4. Place into the oven for 40-45 minutes or until golden, tossing them halfway through.
5. Around 15 minutes into the potatoes roasting, start to get your crumb ready. Zest and juice the lemon. Finely cut the parsley. Add the lemon zest, lemon juice, parsley, melted butter and panko crumbs together in a bowl. Mix thoroughly so the bread crumbs are coated with lemon and butter. Separate to this, heat a small to small-medium saucepan of water until it is boiling. This will be for the vegetables.
6. Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR CRISP, setting the temperature to 180°C, and setting the time to 3 minutes. Select START/PAUSE to begin.
7. Season the barramundi with salt and pepper. Generously pack the top of each barramundi fillet with seasoned breading.
8. After 3 minutes, place the fillets, breaded side up, in the basket. Insert basket in unit.
9. Select AIR CRISP, set temperature to 180°C, and set time to 16 minutes. Select START/PAUSE to begin.
10. Slice the zucchini lengthwise, cut each half diagonally into 1.5cm slices. Cut the ends off the caulini. When the barramundi has around 5 minutes remaining, add the zucchini and caulini to the boiling water. Cook for around 4-5 minutes until tender.
11. The barramundi is complete when internal temperature reaches 62°C. Remove fillets, potatoes and strain vegetables and toss the remaining 1 tsp of butter through them. Season with salt and pepper.
12. Serve immediately alongside your wine pairing.

Note: Recipe is via Ninja Kitchen - https://www.ninjakitchen.com/

Don't forget to tag us in your posts on Instagram when you try this food and wine pairing! 

Cheers,

Curated Drops