MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barramundi With White Wine Sauce
 Categories: Fish, Seafood
      Yield: 1 Batch
 
      1 lb Barramundi fillet
      2 tb Olive oil margarine
      2 tb Flour
      1 c  Fish stock
      2    Whole cloves
      1    Bay leaf
    1/2 c  Dry white wine
    1/3 c  Celery; sliced thin
      1 tb Capers; chopped fine
           Black pepper;
           - freshly cracked
 
  Sauce:
  
  Melt olive oil margarine in a saucepan over medium heat. Add flour and
  blend to make a roux. Add fish stock, stirring until smooth and the
  sauce starts to thicken. Add cloves and bay leaf, simmer for 10
  minutes on a very low flame, being careful not to burn the sauce.
  Remove the cloves and bay leaf. Add the white wine to the sauce, heat
  gently, do not boil. Add the celery and capers and cook for 2
  minutes. Remove from heat.
  
  Fish:
  
  Place the fillet in a baking dish. Cook for 10 minutes while making
  the sauce. Remove from the oven. Pour the sauce over the fish. Add
  cracked fresh pepper, place back in the oven, and cook for another 10
  minutes or until the fish is done to your liking. Serve with plain
  rice, placing the fish on a bed of rice and spooning the remaining
  sauce over the fish and rice. Garnish with parsley or cilantro and a
  few whole capers.
  
  We like this dish with mixed green salad and asparagus.
  
  A Hunter Valley Verdelho is an excellent wine choice with this meal.
  
  Recipe by Larry and Joel Abbott
 
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