Baked Barramundi With Mustard Lemon Recipe 45 Recipes

ASIAN GLAZED BAKED BARRAMUNDI (OR OTHER FISH)

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Line a tray with parchment/baking paper. Place shelf in middle of oven.
• Cornflour slurry: Mix water and cornflour in a small bowl.
• Make glaze: Place remaining glaze ingredients in a small saucepan over medium-low heat. Simmer for 2 minutes. Add cornflour slurry then stir well. Cook it for a further 2 minutes until it thickens into a thick paste - thick enough so it stays on the fish when brushed on. See photo in post or video. If it is just a thick syrup, it will slide off the fish.
• Brush glaze on Fish: Place fish fillets on tray. Dab/brush paste on on the top and sides.
• Bake then broil/grill: Bake fish for 15 minutes. Then flick to broiler/grill on high, and cook for 3 minutes to caramelise the surface. Target an internal temperature of 55°C/131°F for medium, which is just cooked but not raw at all. Fish temperature will continue to rise to 58°C/136.5°F during resting.
• Garnish: Remove from oven, transfer to serving plates and rest for 5 minutes. Garnish with green onion, chillies and sesame seeds, as desired. Pictured in post with a side of Coconut Rice and cucumber with Asian Sesame Dressing.

BAKED BARRAMUNDI WITH MUSTARD & LEMON RECIPE - (4/5)

Steps:

• Monday, September 21, 2015 BAKED BARRAMUNDI with MUSTARD & LEMON In my effort to cook more fish, I created this baked barramundi dish. Super simple to make, it requires next to no time in the kitchen as the 1 hour prep and cooking time is made up of 25 minutes of marinating, 25 minutes of baking in the oven. Therefore it is a great recipe for those who are time poor or who do not like the kitchen. In addition it is a very healthy, super light dish, perfect for dinner. INGREDIENTS 2 tablespoons dijon mustard the juice of 1 medium lemon 1 teaspoon extra virgin olive oil 2 spring onions, finely chopped a generous sprinkling of ground black pepper 500g barramundi fillets, skin & bones removed a baking dish, around 25cm x 15cm or bigger Side Salad 1 large tomato, roughly chopped 1 medium carrot, grated 2 generous handfuls of lettuce 100g green beans, trimmed and roughly chopped 1 ripe avocado, diced COOKING 1. Combine the mustard, lemon, oil, spring onion, pepper and a tablespoon of water and stir well to combine. Brush or pour onto the barramundi fillets then marinate in the fridge for 25 minutes. 2. Preheat a fan forced oven to 180 degrees celsius. 3. Whilst the barramundi is marinating, make the salad by combining all ingredients and tossing well. 4. When 25 minutes is up, place the marinated barramundi in a single layer in the baking dish. Bake in the oven for 25 minutes. Remove from the oven after this time and check that the fish is cooked by lightly shredding the biggest piece with a fork; if the flesh is white in the middle of the piece, the fish is cooked. Divide the salad and barramundi into 4 servings and serve the fish on top of the salad. Season with extra pepper if desired. Serves / 4 Total Preparation & Cooking time / 1 hour, including the 25 minutes marinating time and the 25 minutes cooking time.

BARRAMUNDI WITH LEMON BASIL SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush fish with olive oil.
• Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
• Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
• Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.

OVEN BAKED BARRAMUNDI FILLETS WITH LEMON RECIPE

Steps:

• Preheat oven to 180. Lightly brush olive oil onto four sheets of aluminum foil and place a single fillet onto each. Brush upper side of each fillet with oil and sprinkle with coarsely ground salt and pepper. Top with 3-4 slices of lemon Fold edges of ofoil over the fish, then wrap each one in a second sheet of foil to create a sealed parcel. Place on a tray in the oven and bake for 10-15 minutes. Turn parcels over and bake for another 10-15 minutes. Serve with a green salad and baked potatoes.

BARRAMUNDI WITH MOROCCAN SPICES

Steps:

• Tip all the dressing ingredients into a food processor with a pinch of salt and blitz to a dressing. Slash the fish three times on each side, coat with half of the dressing, then set aside to marinate for about 30 mins.
• Heat oven to 220C/fan 200C/gas 7. Place the fish on a roasting tray, then cook in the oven for 20 mins until the flesh is firm and the eyes have turned white. Serve the fish with the rest of the dressing and steamed couscous or rice.
• KNOW HOW: HOW TO COOK IT: Cooking barramundi on the bone, as we have done here, has its advantages - it will stay more moist during cooking, and some would say that the flavour is enhanced, too. If you want to take out the bones they are easy to locate and less likely to be lodged in the fillet if the fish is cooked whole. Fillets can be simply pan-fried or grilled. If you like trout, you will really enjoy the flavour of barramundi, which lends itself to similar ingredients and cooking methods - citrus flavours are particularly good, as are garlic and wild mushrooms. Simply roasting the fish with some fresh herbs, olive oil and seasoning is delicious, and in the summer months you could barbecue it, too. One thing that you mustn't miss are the cheeks or 'pearls' of the fish, these are simply lovely, moist and really sweet - well worth leaving the head on for!