Best Baked Barramundi Recipes

BAKED BARRAMUNDI WITH MUSTARD & LEMON RECIPE - (4/5)

Steps:

• Monday, September 21, 2015 BAKED BARRAMUNDI with MUSTARD & LEMON In my effort to cook more fish, I created this baked barramundi dish. Super simple to make, it requires next to no time in the kitchen as the 1 hour prep and cooking time is made up of 25 minutes of marinating, 25 minutes of baking in the oven. Therefore it is a great recipe for those who are time poor or who do not like the kitchen. In addition it is a very healthy, super light dish, perfect for dinner. INGREDIENTS 2 tablespoons dijon mustard the juice of 1 medium lemon 1 teaspoon extra virgin olive oil 2 spring onions, finely chopped a generous sprinkling of ground black pepper 500g barramundi fillets, skin & bones removed a baking dish, around 25cm x 15cm or bigger Side Salad 1 large tomato, roughly chopped 1 medium carrot, grated 2 generous handfuls of lettuce 100g green beans, trimmed and roughly chopped 1 ripe avocado, diced COOKING 1. Combine the mustard, lemon, oil, spring onion, pepper and a tablespoon of water and stir well to combine. Brush or pour onto the barramundi fillets then marinate in the fridge for 25 minutes. 2. Preheat a fan forced oven to 180 degrees celsius. 3. Whilst the barramundi is marinating, make the salad by combining all ingredients and tossing well. 4. When 25 minutes is up, place the marinated barramundi in a single layer in the baking dish. Bake in the oven for 25 minutes. Remove from the oven after this time and check that the fish is cooked by lightly shredding the biggest piece with a fork; if the flesh is white in the middle of the piece, the fish is cooked. Divide the salad and barramundi into 4 servings and serve the fish on top of the salad. Season with extra pepper if desired. Serves / 4 Total Preparation & Cooking time / 1 hour, including the 25 minutes marinating time and the 25 minutes cooking time.

OVEN BAKED BARRAMUNDI FILLETS WITH LEMON RECIPE

Steps:

• Preheat oven to 180. Lightly brush olive oil onto four sheets of aluminum foil and place a single fillet onto each. Brush upper side of each fillet with oil and sprinkle with coarsely ground salt and pepper. Top with 3-4 slices of lemon Fold edges of ofoil over the fish, then wrap each one in a second sheet of foil to create a sealed parcel. Place on a tray in the oven and bake for 10-15 minutes. Turn parcels over and bake for another 10-15 minutes. Serve with a green salad and baked potatoes.

BAKED FISH MARSALA RECIPE WITH MUSHROOMS {BARRAMUNDI}

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with foil and coat with cooking spray.
• Place the barramundi fillets on the prepared baking sheet, rub with 1 teaspoon olive oil and season with ¼ teaspoon and ¼ teaspoon pepper.
• Bake until the fish is just cooked through, 10 to 12 minutes.
• Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Cook the mushrooms until they release and then reabsorb their juices, about 5 minutes. Transfer the mushrooms to a bowl.
• Heat 1 teaspoons olive oil in the skillet. Add the shallots and garlic, and cook until the shallots are starting to soften, about 2 minutes.
• Add the remaining teaspoon of olive oil, then stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth and Marsala wine and simmer, stirring frequently, until the sauce is slightly thickened, about 2 minutes. Season with the remaining ¼ teaspoon of salt and pepper.
• Add the cooked fish and mushrooms to the skillet and cook until the fish is heated, about 2 minutes.
• Garnish with parsley and serve.

BAKED BARRAMUNDI

Steps:

• spread the carrot over the bottom of a casserole dish that will hold your fish.
• Place the cut lumps of barra over the carrot in a single layer.
• Pour over the wine and cover with the tomatoes, salt and pepper, and the mushrooms and spring onions, (try and cover all the fish).
• Drizzle over the cream.
• Cover tightly with alfoil, and bake for at least 30 minutes at about 180c (moderate oven) then check. It will probably take another 20 mins at 120c.
• It is done when the fish is cooked :).
• Try not to let the liquid boil, as the sauce will curdle, it will still taste great, but it wont look as good.
• Serve with jasmine rice, and 2 green veg.
• Opt, throw in some green prawns or scallops.

ASIAN GLAZED BAKED BARRAMUNDI RECIPE

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Line a tray with parchment/baking paper. Place shelf in middle of oven.
• Cornflour slurry: Mix water and cornflour in a small bowl.
• Make glaze: Place remaining glaze ingredients in a small saucepan over medium-low heat. Simmer for 2 minutes. Add cornflour slurry then stir well. Cook it for a further 2 minutes until it thickens into a thick paste - thick enough so it stays on the fish when brushed on. See photo in post or video. If it is just a thick syrup, it will slide off the fish.
• Brush glaze on Fish: Place fish fillets on tray. Dab/brush paste on on the top and sides.
• Bake then broil/grill: Bake fish for 15 minutes. Then flick to broiler/grill on high, and cook for 3 minutes to caramelise the surface. Target an internal temperature of 55°C/131°F for medium, which is just cooked but not raw at all. Fish temperature will continue to rise to 58°C/136.5°F during resting.
• Garnish: Remove from oven, transfer to serving plates and rest for 5 minutes. Garnish with green onion, chillies and sesame seeds, as desired. Pictured in post with a side of Coconut Rice and cucumber with Asian Sesame Dressing.