
Nutrition Facts
Calories
395
Baked Barramundi with Mediterranean Medley







Serves
Preptime
Cooktime
Ingredients
-
2 barramundi fillets
-
2 tbs olive oil
-
2 tbs capers - drained
-
1 long red chilli - deseeded and chopped
-
6 anchovies
-
1 lemon - zest then sliced thinly
-
6 asparagus spears - trimmed / cut in half lengthways
-
1 baby fennel - trimmed / thinly sliced
-
180g cherry tomatoes
-
1/4 cup kalamata olives - pitted / chopped
-
pinch sea salt
-
pinch black pepper
Method:
Today is Matilda’s (my wife) birthday and was the first day for us for a while to spend some time together. After grabbing some ingredients from town I cooked this delicious recipe up whilst juggling kids and burning my hand after grabbing the handle of a pan that been in the oven for 30 minutes – you can imagine the expletives. Anyway – lunch was finally served and was delicious!! I served this with some roasted potatoes cooking in a blend of olive oil and duck fat with rosemary.
Hope you enjoy it as much as we did.
Here’s how to rolled:
- Bring fillets out the fridge 20 minutes before cooking
- Pre-heat oven to 190C
- Create two foil parcels by cutting a two large pieces of foil big enough to encase the each fillet
- Place half the lemon slices and slices of fennel in the middle of the each foil sheet
- Place the fillet on top of the lemon and fennel
- In a large mixing bowl combine the olive oil, capers, anchovies, lemon zest, chilli, cherry tomatoes and olives
- Place equal measures of the mixture to each parcel
- Collect each corner of the foil and bring to the middle and fold/scrunch together to form a seal
- Place in the oven for 20-25 mins (depending on size of fillet)
- Remove from the oven and allow to rest before opening the foil parcel and emptying the fish on to a bowl/plate
- Season and serve
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