Breaded Barramundi With Veggies Recipes
BREADED BARRAMUNDI WITH VEGGIES
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a large baking dish with cooking spray.
- Pour milk into a bowl. Place flour on a plate. Pour panko into a shallow bowl.
- Dip barramundi in milk, dredge in flour, and coat with panko. Place in the prepared baking dish. Spray barramundi with cooking spray. Sprinkle garlic powder and parsley on top.
- Roast in the preheated oven until barramundi flakes easily with a fork, about 12 minutes.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 52.4 g, Cholesterol 49.6 mg, Fat 4.9 g, Fiber 0.7 g, Protein 29.7 g, SaturatedFat 1.5 g, Sodium 355.3 mg, Sugar 2 g
BARRAMUNDI FISH FILLET RECIPE IN THE PHILIPS AIRFRYER
Steps:
- Cut the Koral/bhetki fillet into your desired size. Mix soya sauce, garlic paste, ginger paste, chili flakes, olive oil, and salt in a bowl.
- Brush the mixture on both sides of the fillet. Marinate it for 10-20 minutes.
- Place the fish fillet in your Philips Airfryer Basket. Set the timer for 10 minutes at 200°c. After 5 minutes turn over the fillet.
- Remove the fish fillet from the airfryer and transfer it to a serving dish.
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- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper to prevent sticking. In a small bowl, combine the pistachios, bread crumbs and orange zest. Season with salt and pepper, then mix until the zest is evenly distributed.
- Pat the barramundi fillets dry and season both sides with salt and pepper. Drizzle a small amount of olive oil on the prepared baking sheet, then place the filets on top, leaving at least two inches between them.
- Smear one teaspoon of dijon mustard on the top side of each filet, then divide the pistachio mixture evenly amongst each. Gently press the mixture down to form a crust, then drizzle with a little bit of olive oil.
- Bake for about 10-15 minutes (depending on thickness), or until the fish is opaque in the middle and easily flakes apart. Be careful not to overcook.
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- Add the tomato white bean mixture to the skillet and add the butter. Bring to a low simmer – the sauce should start to thicken. Add the chicken broth as needed to thin it out. Season with salt and pepper. When the sauce is velvety and loose enough to evenly coat the back of a spoon, add the fish back in. Spoon the sauce over top of the fish and serve. Goes perfectly with a green salad and crusty bread.
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- Preheat oven to 180°C. Combine butter, parsley, garlic, salt and pepper in a bowl. Make cuts into loaf every 2cm, ensuring not to cut all the way through. Spread garlic butter between slices. Wrap in foil, place on a baking tray and bake for 15 minutes.
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- Mix the bread crumbs, oil, parsley, lemon juice, garlic, salt and mustard together in a small bowl.
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