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This dish has a wonderful crispy skin on moist, forgiving flesh. You can use salmon, snapper or bream, but barramundi or mulloway are best as they are good, oily fish high in omega 3. Prep Time • Prep time: 15 minutes • Cook time: 1 hour • Yield: Serves 4...
Delicate yet hearty, barramundi is a delicious centerpiece for tonight’s meal. We’re serving crispy-skinned fillets atop roasted potato and broccoli, tossed in a flavorful sauce made with the piquant kick of horseradish and cooling sour cream. The spicy sauce is perfectly balanced by our garnish of sweet “melted” leek—or thin-sliced...
Wild barramundi has a great flavour and texture, but you must take care when cooking it, as it is a really dense-fleshed fish that needs to be cooked through. The caramelised lemon is a real sweet-sour concoction; adding the fresh ginger and lemon thyme at the last minute balances its...
Simple and delicious. This will become your new favorite. Prep Time • Prep time: 10 minutes • Cook time: 10 minutes • Yield: Serves 2 Ingredients • 2 6-8 oz barramundi fillets • 2 tbsp olive or canola oil • 2 tbsp butter • 1 clove of garlic,...
Barramundi is an Asian sea bass. It’s big, and because it feeds on lots of shellfish, it smells a little fishy, but don’t let that turn you off! We recommend serving it with an orange and fennel salad, drizzled with olive oil and topped with fresh dil. Prep Time ...
