Saturday, May 29, 2010

Barramundi in herb butter and lemon

We tried a new fish, well, new to us... Barramundi from Australia.   Decided it was best to cook individually in gratin dishes and it was incredible...served a side of fingerling potatoes with scallions!

Barramundi in herb butter and lemon with roasted fingerlings and scallions

  • 4 Barramundi fillets, washed and dried
  • 4 T butter
  • fresh herbs of your choice (I used thyme and basil)
  • 4 t. fresh lemon juice
  • salt and pepper
  • 1 pkg fingerling potatoes, washed and dried
  • olive oil
  • salt and pepper
  • 1 bunch scallions, sliced
Directions:   Preheat your over to 425 degrees F and place your fingerling potatoes into a baking dish. Add olive oil, salt and pepper and bake in the oven for 30 minutes or until fork tender.

Place each Barramundi fillet in an individual gratin dish. Top each piece of fish with 1 T butter, broken into pieces, 1 t. lemon juice and sprinkler with assorted fresh herbs, salt and pepper.   Bake in the same oven as the fingerlings for 20 minutes.

Take everything out of the oven and while the fish is cooling slightly, add sliced scallions to the fingerlings and toss to coat with olive oil.   Serve!


Unknown said...

It looks very it a light whitefish flavor?

Stacey Rider said...

It is a light whitefish flavor, and really with the lemon and herb butter, everything blends together very well and it's incredibly delicious!

Chef Dennis Littley said...

what a great fish, perfectly cooked!! gotta love butter....yuummmmmmm

Alisa-Foodista said...

I've always wondered what recipe would work best with this fish,this is wonderful!If you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!