Barramundi With Creamed Zucchini With Sorrel Tarragon Carrot Salad

• 4 barramundi fillets, 5 ounces each
• 3 zucchini, cut into 1/4 inch thick half rounds
• 1 tablespoon butter
• 2 cloves garlic, sliced
• 2 tablespoons creme fraiche or sour cream
• 1 bunch sorrel leaves, rolled and sliced as thin as possible
• 2 small carrots, peeled and shredded on a box grater
• 1 small red onion, sliced super thin
• 1 tablespoon EVOO

1. For the barramundi:rnPlace the fillets on an oven proof baking sheet and brush with olive oil. Place under the broiler on high heat and allow to cook for 3 minutes. Rotate the tray to the very bottom rack of the oven and turn the heat off. There should be enough heat in the oven to continue to cook the fish gently as you prepare the rest of the meal.
2. For the zucchini:rnIn a large pan saute the garlic in the butter. When the garlic begins to brown add in the zucchini and toss to combine. Allow to saute for another minute and then season with salt and add the creme fraiche. Reduce the heat to medium and allow the zucchini to simmer in the cream. When the sauce has reduced to a thick glaze, about 5 minutes, remove from the heat and reserve.
3. For the salad:rnMix the shredded carrot with the sliced sorrel and onion. Toss with the EVOO and season with salt.
4. To serve:rnDivide the zucchini into four bowls and place each fillet on top. Garnish with the salad and serve immediately.

barramundi, zucchini, butter, garlic, creme fraiche, sorrel, carrots, red onion, evoo

Taken from food52.com/recipes/42192-barramundi-with-creamed-zucchini-with-sorrel-tarragon-carrot-salad (may not work)