Baked Barramundi with Mediterranean Medley

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