Recipes — barramundi

The quickest, simplest and sometimes best way to prepare fish fillets. You can bake it or even barbecue it. Tastes great either way!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •   4 fillets tilapia or other white fish
    •   3 tablespoons fresh lemon juice
    •   1 tablespoon butter, melted
    •   1 clove garlic, finely chopped
    •   1 teaspoon dried parsley flakes
    •   1 dash pepper to taste

Method

1. Preheat oven to 190 degrees C. Spray a baking dish with non-stick cooking spray.
2. Rinse fish fillets under cool water and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets then drizzle butter on top. Sprinkle with garlic, parsley and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

This great family recipe is thanks to All Recipes Recipes at http://allrecipes.com.au/recipe/18953/white-fish-with-lemon-and-garlic.aspx

Curtis Stone's delicious crispy skin barramundi with seasonal roasted potatoes, green beans, navel orange and warm citrus vinaigrette.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •   4 barramundi fillets, 170g each, skin on
    •   1 tablespoon olive oil
    •   6 brushed potatoes, peeled and each cut into 4 uneven shaped pieces
    •   3 tablespoons olive oil, divided
    •   1 tablespoon parsley leaves, finely chopped
    •   400g green beans, ends trimmed
    •   1 ripe navel orange, segments only, divided
    •   3 tablespoons olive oil
    •   1/2 teaspoon coriander seeds, coarsely crushed with a mortar and pestle
    •   2 tablespoons freshly squeezed orange juice
    •   1 tablespoon fresh whole coriander leaves

Method

1. Preheat oven to 220°C with a baking tray inside and bring a large pot of salted water to the boil.
2. Toss the potatoes with 2 tablespoons of oil in a large mixing bowl and season with salt and pepper. Bake in a single layer for 15 minutes in the pre-heated baking tray. Turn and bake for another 10-15 minutes until golden brown and easily pierced with a fork. Remove and sprinkle with parsley.
3. Boil the green beans for 3-4 minutes or until tender but still crisp. Remove from water and place on a tray to cool slightly.
4. For the vinaigrette, heat 3 tablespoons of oil with crushed coriander seeds in a small saucepan over medium heat for 5 minutes or until fragrant. Remove from heat. Strain the oil and discard the seeds. In a mixing bowl, slowly whisk the oil into the orange juice. Season with salt and pepper, stir in the coriander leaves and add 2 roughly chopped orange segments.
5. Meanwhile, pat dry the barramundi fillets with a paper towel. Gently score the skin with a sharp knife, making small parallel cuts that slightly penetrate the skin, but not the flesh. Season each side. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium-low heat. Place the fillets skin side down into the pan, turn up the heat to medium-high and cook for 2-3 minutes or until the skin is golden brown.
6. Turn the fillets and cook for another 1-2 minutes, or until just cooked through. Remove from the pan to rest for 1 minute.
7. Heat the remaining 1 tablespoon of oil in a separate medium frying pan and cook the green beans over a medium heat for 3-4 minutes. Gently toss in remaining orange segments and season to taste. Remove from the heat.
8. Arrange the barramundi, potatoes and green beans on 4 plates, drizzling vinaigrette over and around the fish. Serve.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crispy-skin-barramundi/56359da2-07bb-4c6d-a251-685a06c1f008

A quick and easy way of cooking barramundi, or any other white fish.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •   4 barramundi fillets
    •   1 tbs olive oil
    •   1 lemon thinly sliced large
    •   1 tsp seasoning *to taste

Ingredients

    •   8 foil

Method

1. Preheat oven to 200C.
2. Lay out 4 sheets of aluminium foil and brush each lightly with olive oil.
3. Place a fillet of fish on each foil sheet and sprinkle each with salt and pepper.
4. Lay 3-4 slices of lemon over each fillet.
5. Wrap securely, making sure that each parcel is completely sealed, then wrap each in a second layer of foil.
6. Place on a tray and bake for 25 minutes, turning midway through.
7. Serve with chips, green salad and extra lemon.

NOTE: Any white fish fillet could be used in place of the barramundi, but cooking time may have to be adjusted depending on size.

This great family recipe is thanks to Best Recipes at https://www.bestrecipes.com.au/recipe/easy-barramundi-with-lemon-L10276.html

There is no better sign that spring has arrived than a meal brimming with colorful vegetables.

Prep Time

    •    Prep time: 9 hours
    •    Cook time: 2-3 hours
    •    Yield: Serves 4

Ingredients

For Fish:

    •   1 1/2 pounds Barramundi fillets, skin on or off
    •   3/4 cups Brown sugar
    •   1/2 cup Kosher salt
    •   1 tbsp Onion powder
    •   1 tbsp Garlic powder
    •   3 Dried bay leaves, crushed
    •   2 quarts Water
    •   Apple, cherry or peach wood chips for smoking

For Salad:

    •   1 Shallot, minced
    •   1 Lemon, juiced
    •   1/4 cup Extra virgin olive oil
    •   Salt and pepper to taste
    •   1 Medium carrot, scrubbed clean
    •   6 Large asparagus spears, tough ends trimmed
    •   1 Small beet, peeled
    •   2 Medium radishes
    •   1 cup Sugar snap peas, halved lengthwise
    •   2 cups Arugula
    •   1 Bunch chives, chopped into 1/2 inch pieces
    •   1 cup Loosely packed flat leaf parsley leaves, stems removed

Method

1. Place the Barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate for 4 hours.
2. Remove the fillets from the brine and rinse under cold water, then pat very dry. Place the fillets on a rack and refrigerate, uncovered, for about 3-4 hours until the flesh feels tacky.
3. Prepare a smoker with the wood chips and lightly oil the racks. Place the fillets on the racks and smoke at about 200° F until the flesh reaches an internal temperature of 145° F (about two hours, give or take). Remove from the smoker and cool to room temperature.
4. In a large salad bowl, whisk together the shallot, lemon juice and olive oil with salt and pepper. Use a vegetable peeler to shave the carrot and asparagus spears into long, thin strips. Use a mandolin slicer to shave the beet and radishes into paper thin rounds. Add the shaved vegetables to the bowl along with the sugar snap peas, arugula, chives and parsley. Toss everything to coat in the dressing, then arrange on a platter.
5. Pull pieces of the smoked fish away from the skin and arrange on top of the salad. Serve immediately.

NOTE: Use the freshest, most colorful spring vegetables that you can find. Look for different colored carrots, watermelon radishes, golden and chioggia beets.

This great family recipe is thanks to The Better Fish at https://www.thebetterfish.com/recipe/smoked-barramundi-spring-vegetable-salad/

Brussels sprout "chips" give crunch to this fish dish.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •   1 small shallot, minced (about 11/2 teaspoons)
    •   3 teaspoons fresh lime juice, divided
    •   1 1/4 teaspoons finely grated lime peel
    •   1 teaspoon white wine vinegar
    •   1/2 teaspoon honey
    •   5 tablespoons extra-virgin olive oil, divided
    •   1 3/4 pounds red-skinned sweet potatoes (yams)
    •   5 tablespoons unsalted butter, room temperature, divided
    •   1 teaspoon chopped fresh thyme
    •   Pinch of freshly grated nutmeg
    •   1/4 cup warm whole milk
    •   8 ounces brussels sprouts, leaves separated, cores discarded
    •   4 5-to 6-ounce barramundi fillets

Method

1. Whisk shallot, 1 teaspoon lime juice, lime peel, vinegar, and honey in small bowl. Whisk in 2 tablespoons oil. Season vinaigrette to taste with salt.
2. Preheat oven to 450°F. Pierce sweet potatoes in several places with fork. Place on sheet of aluminum foil and roast 30 minutes. Turn potatoes over and roast until soft, about 20 minutes longer. Let stand until cool enough to handle. Scoop flesh into processor; discard skins. Puree sweet potatoes until smooth. Add 3 tablespoons butter, thyme, nutmeg, and remaining 2 teaspoons lime juice; process until blended and smooth. Add milk; process to blend. Transfer to microwave-safe bowl. Season to taste with salt and pepper. DO AHEAD: Vinaigrette and potatoes can be made 1 day ahead. Cover separately and chill. Bring vinaigrette to room temperature and rewhisk before using.
3. Preheat oven to 450°F. Place brussels sprout leaves on rimmed baking sheet. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Spread leaves out in even layer. Roast until almost all leaves are brown in spots and crisp, tossing occasionally, about 15 minutes.
4. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet and cook 30 seconds. Reduce heat to medium and add remaining 2 tablespoons butter to skillet. Continue to cook fish until edges appear opaque, occasionally basting by spooning juices in skillet over, about 4 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes.
5. Rewarm sweet potatoes in microwave in 30-second intervals until heated through, stirring occasionally. Divide sweet potatoes among plates. Arrange fish alongside and drizzle vinaigrette over. Sprinkle brussels sprout chips over and serve.

This great family recipe is thanks to Epicurious at https://www.epicurious.com/recipes/food/views/barramundi-fillets-with-roasted-sweet-potatoes-and-brussels-sprout-chips-355232