- SeaFood fillets - Barramundi filet with skin Article : Barramundi filet, with skin, IQF Lat: Lates Calcaifer Contents: 120-170 g, filet with skin practically free of bones Item: 5 x 1 Kg = 5 Kg Preparation: Slowly defrost the filet at room temperature, dab, season with salt, lime juice and pepper. Mix the filet once in flour, this gives a more attractive brown colour. At the end put a knob of butter in the pan, this will give a slightly nutty taste. Where to use: Thanks to a fast preparation time the skewers can be used as a quick addition to a lunch buffet or as a component of fish platters in a main course. Recipe idea: Cut barramundi filet in half lengthwise and put in milk for 2 hours with slices of orange without peel. Remove 2 pieces of barramundi from the marinade, season with salt and pepper and fry on the grill on both sides. Cook Asian noodles al dente in an ample amount of salt water with a small amount of sesame oil. Quench cold. Heat a portion (approx. 150 g) of noodles in a pan with one teaspoon of butter and some tomato confit. Remove the core from a whole apple and cut the apple into slices (1cm). Put the apple slices in a pan with some butter, sugar and cinnamon. First of all put the noodles in the middle of a plate. Then put on the apple slices. Put the barramundi at an angle on top of each other on the apples and pour on the tomato confit. Herb decoration.