The Aborigines -- who named the native Australian fish barramundi, which means “river fish with large scales” -- would wrap the fish in wild ginger leaves and bake it in hot ashes. If you are not a fan of fish normally, be sure to give this one a try. Barramundi fillets recipe. Barramundi is a gourmet fish prized for its sweet, buttery flavor and firm, moist texture. Top with 3-4 slices of lemon; Fold edges of foil over the fish, then wrap each one in a second sheet of foil to create a sealed parcel. This dish has a wonderful crispy skin on moist, forgiving flesh. Lightly brush olive oil onto four sheets of aluminium foil and place a single fillet onto each. Crecipe.com deliver fine selection of quality Barramundi fillets recipes equipped with ratings, reviews and mixing tips. Admin note: This recipe first appeared on my blog in September of 2015. Learn how to cook great Barramundi fillets . You can use salmon, snapper or bream, but Serve this barramundi fillet recipe with a side salad, or some tasty oven roasted vegetables like my oven roasted root vegetable medley. Meanwhile, heat half the extra oil in a frying pan, season the fish to taste and cook over high heat to brown both sides. Brush upper side of each fillet with oil and sprinkle with coarsely ground salt and pepper. Preheat the oven to 180C. Method. Get one of our Barramundi fillets recipe and prepare delicious and … It may change your mind! Combine the onion, ginger, oil and tomatoes in a baking dish and place in the oven for 20 minutes.
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