Recipes — barramundi

Prep Time

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

Ingredients

    •   2 pounds Pacific cod or some other white fish fillets (such as halibut)
    •   3/4 cup dry white wine (such as Sauvignon Blanc)
    •   1/2 cup mixed olives
    •   zest from 1 lemon, cut into strips
    •   1 tablespoon olive oil
    •   kosher salt and pepper
    •   1/4 teaspoon red pepper flakes
    •   1/4 cup fresh flat-leaf parsley, chopped

Method

1. Heat oven to 400° F.
2. Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
3. Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.

This great family recipe is thanks to RealSimple Recipes at https://www.realsimple.com/food-recipes/browse-all-recipes/roasted-pacific-cod-olives-lemon

Last year I went to something called the Sustainable Seafood Blog Conference – because, yes, my whole life is a parody sometimes – and it actually totally blew my mind. I learned so much about seafood, sustainable practices for both wild caught and ocean-farmed fish, and how to be a better consumer when it comes to buying seafood.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

For Chilli Lime Fish:

    •  3 tablespoons butter, melted
    •  1 lime, juiced
    •  1 teaspoon chili powder
    •  1/2 teaspoon garlic powder
    •  1/2 teaspoon sea salt
    •  12 ounces barramundi, skinless

For Peach Salsa:

    •  1 peach, chopped
    •  1/4 cup cilantro leaves, roughly chopped
    •  1/4 cup red onion, minced
    •  half a jalapeno pepper, seeded and minced
    •  lime juice and sea salt to taste

For Other Taco Essentials:

    •  corn tortillas
    •  mayo for a quick sauce
    •  avocado, lime, or other toppings

Method

For Chilli Lime Fish: Defrost the fish by soaking it in the packaging in cold water for about 15 minutes. Preheat the oven to 400 degrees F. Whisk the butter, lime juice, chili powder, garlic powder, and salt together. Place the fish in a small oven-safe dish, pour sauce over the top, and bake for 15 minutes. Remove fish from the oven, flake into small pieces, and toss with any sauce left in the pan. Bake for another 5 minutes so the sauce soaks into the fish.

For Peach Salsa: Toss all ingredients together.

For Tacos: Assemble, layer, load it up, squeeze more lime over the top, and DEVOUR.

NOTES: For a nice quick little sauce, reserve 1-2 tablespoons of the chili lime sauce and mix with mayo or sour cream. Drizzle this sauce over the top of your tacos.

This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/easy-chili-lime-fish-tacos-pinch-of-yum/

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 2-4

Ingredients

    •   4 pieces of barramundi fillets
    •   1/2 teaspoon salt
    •   1/2 teaspoon pepper
    •   1 lemon, cut in half
    •   3 tablespoons coconut oil
    •   1/3 cup unsweetened shredded coconut

For Salsa:

    •   1 tomato, chopped
    •   1/2 red onion, finely diced
    •   1/2 cup pomegranate arils
    •   1/4 cup fresh cilantro, chopped
    •   the juice of 1/2 lime
    •   the juice of 1/2 orange
    •   1/4 teaspoon salt

Method

For Fish:

1. To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.
2. Season fish fillets on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add fish fillets and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the fish fillets is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate salsa on top!

For Salsa: Combine all ingredients together and mix! Can be stored in the fridge for 2-3 days.

This great family recipe is thanks to How Sweet Eats Recipes at https://www.howsweeteats.com/2013/01/toasted-coconut-tilapia-with-pomegranate-salsa/

Dinner made real easy: on the table in 15 minutes, this Baked Fish with Lemon Cream Sauce is all made in ONE baking dish! Yup, just throw it all in one pan, bake it, and you end up with a tender juicy fish in a creamy lemon sauce.

The sauce is especially delish because the juices of the fish mingles in with it while it’s baking. It’s like a sauce made with the best stock ever!

A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce!

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •   4 x 150- 180g / 5 - 6 oz fish fillets , about 1.5cm / 1/2" thick, skinless and boneless
    •   50 g / 4 tbsp unsalted butter
    •   1/4 cup heavy / thickened cream
    •   1 - 2 garlic cloves , minced
    •   1 tbsp Dijon mustard
    •   1 1/2 tbsp lemon juice
    •   Salt & pepper
    •   1 1/2 tbsp finely chopped shallots / scallions , white part only
    •   Fresh parsley and lemon slices , to serve

Method

1. Preheat oven to 200C / 390F (all ovens).
2. Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video below recipe or photos in post. Sprinkle both sides of fish with salt and pepper.
3. Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
4. Sprinkle fish with shallots, then pour over sauce.
5. Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

NOTES:

1. Any fillets about 1.5cm / 1/2" thick will work great with this. I have only tested this with thinnish fillets, like the Silver Dory (I think!) pictured that are quick to cook in the oven. I haven't tested it with thicker fillets like salmon - query whether the longer cook time and more space around the fish in the baking dish means more liquid required for the sauce.
   If you use thawed frozen fish, PAT DRY with paper towels to remove as much excess water as possible. Chances are, your sauce will be a little thin for your liking because frozen fish drops so much more liquid than fresh - see Note 4 for how to fix this. Or use a larger roasting pan - a metal one: heats up faster, and more exposed space between fish = faster sauce evaporation.
   
2. If you want to go healthier, the cream can be substituted with evaporated milk. If swapping with light cream, increase mustard by 2 tsp.
3. A little sprinkle of finely chopped scallions / shallots (or eschallots or even onions) really adds a little something-something to the sauce. But this can be omitted.
4. This sauce is not intended to be thick and gravy-like. It is a light lemon cream sauce, suited to fish. However, it should not be watery. The actual sauce consistency will differ depending on the fish that you use - different fish drop different amounts of water while baking. If you really want to thicken the sauce, just take the fish out of the baking dish and return the pan to the oven for a few minutes. Without the fish, the sauce will thicken quickly so keep an eye on it!
5. Nutrition per serving, assuming 180g/6 oz white fish fillets like John Dory/Tilapia are used and that all sauce is consumed.

This great family recipe is thanks to RecipeTin Eats Recipes at https://www.recipetineats.com/baked-fish-with-lemon-cream-sauce/

Serve the pumpkin sauce as a dip with grissini or chargrilled flatbread.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •   1L Massel chicken style liquid stock
    •   1 lemon, juiced
    •   2 cloves garlic, bruised
    •   80g butter, roughly chopped
    •   4 bulbs baby fennel, trimmed, cut into wedges, fronds reserved
    •   2 tablespoons olive oil
    •   4 x 200g pieces barramundi fillet, skin scored
    •   40g rocket
    •   Roasted flaked almonds (optional), to serve

Pumpkin Sauce:

    •   400g (about 1/4) butternut or jap pumpkin, peeled, seeded, roughly chopped
    •   80ml (1/3 cup) olive oil
    •   2 teaspoons cumin
    •   1 teaspoon sweet paprika
    •   3 cloves garlic

Method

1. Preheat oven to 200°C. To roast pumpkin for sauce, combine pumpkin, oil, cumin and paprika in a roasting pan, season with salt and pepper, then toss to combine. Cover loosely with foil and roast for 20 minutes or until tender.
2. Meanwhile, to braise fennel, place stock, lemon juice, garlic and butter in a large saucepan and bring to the boil over high heat. Add fennel, reduce heat to medium, then simmer for 15 minutes or until fennel is tender.
3. Transfer pumpkin and garlic to a food processor and process until smooth. Cool. Makes 1 3/4 cups.
4. To cook fish, heat oil in a large, heavy-based frying pan over medium–high heat. Add fish, skin-side down, and cook for 3 minutes or until skin is golden. Turn over and cook for a further 3 1/2 minutes or until fish is just cooked. Turn off heat and rest fish in pan for 5 minutes.
5. Divide fennel among bowls and spoon over braising liquid. Top with fish and rocket, then scatter with flaked almonds and reserved fennel fronds. Dollop with pumpkin sauce to serve.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barramundi-braised-fennel-sauce/38c658fc-6e54-4bd6-82ff-3027518cd9b2