Ingredients

4 x 200g portions of Wild barramundi cut from skinless fillet 600 g kipfler potatoes 2 Branches of Basil 1 Branch of Bush Basil 400 g Washed Rocket 100 g unsalted butter 2 heads Garlic 1 large Fennel 2 Roma tomatoes 6 tablespoons Salted Lilyput Capers 2 Lemons juiced 200 ml white wine 200 ml Extra Virgin Olive Oil 500 g Fresh, live Vongole or Clams

Description

Wash And Boil The Kipfler Potatoes In Salted Water Until Tender. Drain Off The Water And Peel While Still Warm And Slice Into Discs ½ Cm Thick. Trim The Outer Layer Of The Fennel And Dice Into 1cm Cubes. Gently Heat The Olive Oil, Add The Fennel With 3 C

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