Barramundi fillet with farro and almonds

Pour water into a saucepan, send it to the fire, bring it to a boil, then spread the farro and cook for about 20 minutes. At the end of cooking, drain the water, cover the farro with a lid and leave it warm.

Peel the garlic, cut it into plates. Lettuce leaves are washed, cut thinly. Heat part of the olive oil in a frying pan, add garlic, keep on fire for 1-2 minutes, then spread the salad, season with salt and pepper, cook stirring for 2-3 minutes, then add a little water, simmer for about 4 minutes until the moisture evaporates and the salad becomes very soft.

Pour flour on a large dish, lightly salt and pepper. Dry the barramundi fillets with paper towels, breaded in prepared flour,  fry on a piece of olive oil for about 4-6 minutes on one side and 3 minutes on the other. 

Coarsely chop the roasted almonds, wash the grapes and remove the berries from the stems. In the remaining oil, fry the chopped almonds, grapes and thyme sprigs for 2 minutes, the grapes should become soft. Season with salt and pepper, remove from the heat, carefully remove the thyme sprigs, add the juice of half a lemon.

We put the prepared salad in a saucepan with farro, add almonds and grapes here, pour the juice of the remaining half of a lemon, mix. Pour into portions, in each portion we spread a piece of fillet   barramundi and serve it on the table.

Bon appetit!