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    Recipes — barramundi

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    Linguine with Barramundi and Olives

    A bowl of linguine with barramundi and olives is a bowl of goodness!

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 4


        •    375g linguine
        •    2 tbsps olive oil
        •    2 tbsps lemon juice
        •    250g cherry tomatoes
        •    2 garlic cloves, thinly sliced
        •    200g Tuscan kale, chopped
        •    1/2 cup (75g) pitted kalamata olives
        •    170g can quartered artichoke hearts, drained
        •    500g Barramundi portions, cut into 3cm pieces


    1. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving ¼ cup (60ml) cooking liquid.Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the barramundi and cook, tossing gently, for 2-3 mins or until just cooked through. Transfer to a plate.

    2. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the barramundi and cook, tossing gently, for 2-3 mins or until just cooked through. Transfer to a plate.

    3. Add the tomatoes and garlic to the frying pan. Cook, tossing gently, for 2-3 mins or until tomatoes begin to collapse. Add the kale. Cook, tossing, for 1 min or until kale just wilts.

    4. Add the artichoke, olives, lemon juice, pasta and reserved cooking liquid to the tomato mixture in the pan. Cook, tossing, for 1 min or until heated through. Season. Add the barramundi and gently toss to combine.

    5. Divide the pasta mixture evenly among serving bowls.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/linguine-barramundi-olives-recipe/lgfs6psn

    Baked Fish with Potato and Fennel Gratin

    Prep Time

        •    Prep and cook time: 2 hours
        •    Yield: Serves 6


        •    50g butter
        •    4 potatoes
        •    185ml cream
        •    2 small fennel bulbs
        •    lemon wedges, to serve
        •    130g grated gruyère cheese
        •    6 x 175g firm white fish fillets
        •    2 tbsps thinly snipped chives
        •    2 bacon slices, finely chopped


    1. Preheat the oven to 180°C (350°F/Gas 4). Grease a 19 × 28 cm (7½ × 11¼ inch) rectangular ceramic baking dish with 1 tablespoon of the butter.

    2. Peel and finely slice the potatoes, place in a bowl and cover with water to stop them discolouring. Trim and finely slice the fennel bulbs, then place in another bowl and cover with water. Drain the potatoes and fennel well. Overlap half the potato slices in the baking dish to form a layer. Top with half the fennel slices, then sprinkle with half the bacon and half the gruyère. Repeat with the remaining potato, fennel, bacon and gruyère, finishing with a layer of gruyère.

    3. Whisk the cream with half the chives, then pour over the potato mixture. Lightly grease a sheet of foil with some of the butter and cover the dish firmly with the foil. Bake for 45 minutes, then remove and reserve the foil and bake for a further 15 minutes, or until the potato is tender and the cheese is golden.

    4. Mix the remaining chives and butter in a small bowl. Season the fish fillets with sea salt and freshly ground black pepper, then spread the butter mixture evenly over the fish. Return the sheet of foil to the baking dish and place the fish over the top.

    5. Bake for a further 12–15 minutes, or until the fish is just cooked through. Divide the fish among serving plates. Slice the gratin, arrange on the plates and drizzle with the cooking juices. Serve immediately, with lemon wedges.

    This great family recipe is thanks to Goodfood Recipes at https://www.goodfood.com.au/recipes/baked-fish-with-potato-and-fennel-gratin-20131031-2wn6x

    Seared Barramundi & Caper Relish

    This flavor-packed dish features crispy-skinned barramundi, which we’re topping with a vibrant relish made with roasted red peppers, briny capers, lemon juice, and garlic. We’re serving it over a hearty bed of marinated kale studded with juicy tomatoes, crisp radishes, and roasted potatoes.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 2


        •    1 lemon
        •    1 bunch kale
        •    1 clove garlic
        •    3 oz radishes
        •    1 tbsp capers
        •    2 skin-on barramundi fillets
        •    3/4 lb golden or red potatoes
        •    4 oz grape or cherry tomatoes
        •    1 oz sliced roasted red peppers
        •    1 tbsp Italian seasoning(whole dried basil, sage, oregano, savory, rosemary, thyme & marjoram)


    1. Prepare & roast the potatoes: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with 1 tsp of olive oil and season with salt, pepper and Italian seasoning. Toss to coat and arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2. Prepare the remaining ingredients: While the potatoes roast, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Quarter and deseed the lemon. Roughly chop the capers and peppers; combine in a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the radishes lengthwise, then thinly slice crosswise. Halve the tomatoes.

    3. Marinate the kale: While the potatoes continue to roast, in a large bowl, combine the sliced kale, 1 tsp of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes.

    4. Cook the fish: While the kale marinates, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tsp of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until the skin is slightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Turn off the heat.

    5. Make the caper relish: While the fish cooks, to the bowl of chopped capers and peppers, add the juice of the remaining lemon wedges and as much of the garlic paste as you'd like. Season with salt and pepper; stir to combine.

    6. Finish the kale & serve your dish: To the bowl of marinated kale, add the roasted potatoes, sliced radishes, and halved tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale topped with the cooked fish. Top the fish with the caper relish. Enjoy!

    This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/seared-barramundi-caper-relish-with-roasted-potatoes-marinated-kale

      Easy Lemon Garlic & White Wine Baked Barramundi

      Enjoy this easy, brightly flavored baked fish recipe that is sure to banish those Wednesday blues. Delicious, sustainable barramundi tastes fantastic baked with lemon and garlic in a quick sheet pan dinner.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 4


          •    1 tbsp capers
          •    2 tbsps lemon juice
          •    3 cloves garlic, minced
          •    2 tbsps unsalted butter
          •    lemon wedges for serving
          •    2 skinless barramundi fillets, thawed
          •    1/3 cup dry white wine, like a Chardonnay


      1. Heat oven to 375 degrees F.
      2. Lay barramundi fillets in a single layer in a medium baking dish.
      3. In a medium mixing bowl, whisk together garlic, white wine, melted butter, lemon juice, capers, salt and pepper.
      4. Pour sauce over barramundi. Spoon the sauce over top of the fish a few times to make sure that it’s evenly coated.
      5. Bake at 375 degrees F for 15-18 minutes until the fish is bright white, opaque, and easily flakes with a fork.
      6. Serve fish immediately with a drizzle of sauce from the pan and fresh lemon wedges.

      This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/easy-lemon-garlic-baked-barramundi/

      Crispy-Skinned Barramundi with Garlic and Herb Oil

      The extra virgin olive oil lends a fresh and distinctive flavour to this main meal of barramundi and roast vegetables.

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 18 minutes
          •    Yield: Serves 4


          •    400g tomato medley mix
          •    2 garlic cloves, thinly sliced
          •    200g green beans, trimmed
          •    2 tbsps finely chopped fresh chives
          •    2/3 cup Australian extra virgin olive oil
          •    1 bunch broccolini trimmed, halved crossways
          •    1 small lemon, rind zested into fine strips, juiced
          •    2 tbsps finely chopped fresh flat-leaf parsley leaves
          •    4 (150g each) boneless barramundi fillet with skin on, skin scored


      1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.

      2. Place vegetables on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Bake for 12 minutes.

      3. Meanwhile, heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin is very crispy around edges and centre is just starting to crisp. Place fish, skin-side up, on top of vegetables on tray. Bake for 4 minutes or until fish is just cooked through and vegetables are tender.

      4. Heat remaining oil in a small saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant (do not brown). Add chives and parsley. Cook for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt and pepper.

      5. Serve barramundi and vegetables drizzled with warm garlic and herb oil.

      This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/crispy-skinned-barramundi-garlic-herb-oil/e5c1e79b-a491-437a-b650-93a5b45ccdba?r=recipes/barramundirecipes&c=e73e2730-7ca1-4d34-8582-726faf5eb7cf/Barramundi%20recipes