Day 3 – Baked barramundi with tomato and lemon
Being from Darwin, barramundi is the fish I grew up with and I just love its fleshy texture and great flavour.
I don’t think this is the sort of fish you should add too many flavours to – but this recipe really enhances the fish, without overpowering it at all.
I was shown this recipe by a guy who used to work for my mum up in Darwin. It turned out that he was a chef in a previous life and when I found this out at the age of 13 or 14, I begged him to let me watch him cook.
I have been making this ever since, although it’s really sad that it’s so hard to get anything other than farmed or imported barramundi where I live now, in Victoria. If you can’t get Australian, wild barramundi, this principle will work well with other fleshy fish too. I usually serve it with a greek salad just using some rocket, fetta cheese, kalamata olives tomatoes, olive oil and lemon juice.
Baked barramundi with tomato and lemon
- 4 barramundi fillets (get a size to suit your serving portion, or get a large one and cut it yourself)
- 2 lemons, sliced
- 2 tomatoes, sliced
- Olive oil
- Salt and freshly ground pepper
Pre-heat your oven to 180 degrees (celsius)
Cut four pieces of aluminium foil and drizzle olive oil lightly over each (you could also use olive oil spray to do this, if you have it).
Place one fillet on each piece of foil, making sure there is enough foil to seal the parcels later.
Season the fish with salt and pepper and lay the slices of tomato over each fillet, so they overlap slightly. I like to lightly season the tomato slices with salt and pepper again. Layer the lemon in the same way, on top of the tomato.
Drizzle each with a little olive oil and then bring the sides of the foil up and seal it into a little package. This will allow the fish to both bake and steam.
Bake for about 15 minutes, depending on the thickness of the fillets. Check after 12 minutes, using a knife to look inside. If they aren’t cooked through, reseal and cook for a little longer. Do keep in mind that fish continues to cook once you have removed it from the oven – so be careful not to over do it.
I sometimes serve this fish in their little pouches, or transfer them onto a plate. However, this process is always challenging when it comes to fish, because it tends to break on the way from the foil to the plate. So, I reckon save yourself the stress and leave it in the foil – it’s more rustic anyway.
I have also done this one on the barbecue, which makes it great if you are camping. Just chuck the parcel on the hot plate, just make sure it’s on low and you keep a close eye on them. They tend to cook quicker this way.
Stay tuned for tomorrow’s post – it’ll be a sauce you’ll use time and time again.
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