Baked barramundi with cream

Use barramundi and filo pastry instead of potatoes. Made by Helen.
Use barramundi and filo pastry instead of potatoes. Made by Helen.

400 g Barramundi frozen and package , cut into rough pieces
½ cup olive oil
4-5 cloves garlic
1 large red onion
Leek, finely chopped
2 cups kale, chopped
1 cup pouring cream
4 eggs
4 to 6 pieces filo pastry, bought
butter for greasing baking dish
¼ cup spring onions, chopped
¼ cup thyme, chopped


Pre-heated 200C. Thaw the barramundi.

Add olive oil to hot pan.Saute onions, garlic and leek.Season with a little salt. Add kale, spring onion and thyme to the pan and season with pepper. Cook kale until tender soft about 10 mins. Then add barramundi cook for a few minutes.

Lightly beat the eggs in a bowl, add the cream and whisk together.Add the mixture from the pan into the bowl and mix together. Transfer cooked ingredients into the grease baking dish and lined with filo pastry.

Place in oven 25-35 minutes until filo is lightly brown.

Salmon in pastry

Cut up salmon in pastry
Made by Helen

2 salmon fillets (boneless and with skin)
1/8 teaspoon cinnamon powder
1/2 teaspoon sea salt
package puff pastry, thawed
2 tablespoons wine Burgundy
package fresh spinach
1 egg lightly beaten

Preheat oven to 190deg.
Season salmon fillet with salt, and cinnamon. Divide 1/2 the spinach between 2 sheets of puff pastry and mound in the center. Place salmon on top of spinach. Spoon burgundy over salmon and top with remaining spinach. Moisten edges of puff pastry with an egg lightly beaten, fold to center and seal the seams.
Bake for 30-35 minutes until the pastry is puffed and golden.