Baked Barramundi With Mustard Lemon Recipe 45

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BARRAMUNDI WITH LEMON BASIL SAUCE



Barramundi With Lemon Basil Sauce image

Barramundi has been available quite often in my local supermarket. This recipe would also be good with tilapia. The butter-lemon-basil sauce is also good over brown rice.

Provided by spice of life

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 12

4 (4 ounce) fillets barramundi (Asian sea bass)
1 tablespoon olive oil, or as needed
1 cup dried bread crumbs
½ teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon lemon zest
1 pinch dried thyme
1 cup melted butter
¼ cup lemon juice
¼ cup white wine
2 tablespoons chopped fresh basil, or to taste

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.

Nutrition Facts : Calories 673.5 calories, Carbohydrate 21.9 g, Cholesterol 169.2 mg, Fat 53.1 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 30.5 g, Sodium 666.3 mg, Sugar 2.4 g

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



BAKED BARRAMUNDI with MUSTARD & LEMON Recipe - (4/5) image

Provided by á-6184

Number Of Ingredients 14

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
500 g 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
100 g green beans, trimmed and roughly chopped
1 ripe avocado, diced

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 MACADAMIA AND LEMON MYRTLE CRUST



Barramundi with Macadamia and Lemon Myrtle Crust image

I had a very similar dish to this in Northern Queesland. It was made with wild barramundi (much nicer than farmed) and came over an artichoke and semi-sundried tomato cous cous with lime wedges on the side.

Provided by JustJanS

Categories     Fruit

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup all-purpose flour
salt and pepper
1 egg
1 cup macadamia nuts, ground to breadcrumb consitency
2 teaspoons ground lemon myrtle, leaves (I am going to use fresh lemon thyme instead)
800 g barramundi fillets, cut into 4 portions (Any firm, white, large-flaking fish could be used)
oil (for frying)

Steps:

  • Season flour with salt and pepper and spread on a plate.
  • Lightly beat egg in seperate bowl.
  • Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
  • Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
  • Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
  • (A high heat will burn the nuts).
  • Serve.

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