Barramundi Bites

With Romesco Sauce and Chorizo. A vibrant, mouthwatering appetiser with a spicy, tangy finish.

500 g Barramundi pieces (uniform bite size)
150 g Chorizo, diagonal slice
1/2 cup extra virgin olive oil, divided
1 Roma tomato (or 3-4 cherry truss)
2 tbsp blanched hazelnuts
1/3 cup cubed day-old bread, crusts removed
2 cloves of garlic, peeled
2 tbsp blanched slivered almonds
1 small dried chilli pepper (or 1 tbsp chilli flakes)
1/3 cup roasted red peppers, drained (jar bought)
2 tbsp sherry vinegar
1 tsp smoked paprika
1 tsp salt
Flat leaf parsley to garnish

Heat 1/4 cup olive oil in a skillet over medium heat. Add the tomato, hazelnuts and bread. Toss the nuts and bread around until they’re golden brown, then remove them to the bowl of a food processor.
When the tomato starts to brown and blister, rotate and allow it to do the same thing until all sides are browned. In the meantime, add the garlic, sliced almonds and dried chilli and toss around for about one minute. These will brown quickly. When everything is golden, transfer to the food processor along with the tomato and any remaining oil.
Add the roasted peppers, sherry vinegar, smoked paprika and salt to the food processor, then pulse a few times to get everything broken up. Run as you stream in the remaining 1/4 cup of olive oil. Process the sauce until it’s smooth but still has texture. Transfer to a bowl and set aside.
Pat the barramundi pieces very dry, season with salt and pepper.
Wipe out the same skillet you used earlier and heat 1 tablespoon olive oil. When the pan is hot, add a few pieces of barramundi, being careful not to overcrowd the pan. When they’re golden and nicely seared, flip, then remove them from the pan once they’re totally cooked through. Repeat with the remaining pieces. The cooked barramundi bites can be held, covered with foil, in a 175°C oven while everything is finalised.
To serve, spoon the Romesco sauce on the pale and spread into a thick line. Skewer a piece of barramundi and a piece of chorizo with a toothpick, then place it down onto the sauce. Repeat with the remaining barramundi and chorizo. Place a small leaf of parsley on top of each skewer and serve immediately.