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Nutrition Facts

Servings:
2
Amount Per Serving:
400 g

Calories

395

Protein:
36.4 g
Total Carbohydrates:
6.2 g
Sugar:
5.2 g
fibre:
Total Fat:
23.8 g
Saturated:
3.8 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
815 mg

Baked Barramundi with Mediterranean Medley

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!!
Paleo icon Keto icon Gluten-Free icon Clean icon Nut Free icon Soy Free icon Ethical icon

Serves

forksvg 2

Preptime

clocksvg 00hr 20min

Cooktime

clocksvg 00hr 25min

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:

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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 

The cookbook companion to The Keto Diet,
includes 150 delicious Keto-friendly reipes, all
gluten-free, low sugar, soy-free and non-GMO.

Purchase Here
Scott Gooding Keto Book