Baked Barramundi Fillets with Whiskey Sauce

For the sauce, combine whiskey, dill, sparkling wine and butter and heat in a saucepan, stirring, until a creamy sauce is formed. Season to taste with salt and pepper.

Preheat the oven to 200 °C (convection oven 180 °C). Wash the fish fillets, dab dry and season with salt and pepper. Dredge in flour and place on a greased baking sheet. Bake in the oven for about 15 minutes until the fillets are golden brown. If desired, turn on the broiler.

Clean the vegetables, wash, pat dry and cut into very fine strips. Heat the oil in a frying pan and stir-fry the julienne for about 2 minutes. Remove and arrange on plates. Place the baked fish fillets on top and cover with the whiskey sauce. Garnish with chive stalks and lemon slices.

Wash the strawberries, pat dry and cut in half or quarters. Arrange decoratively on the edges of the plates.

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