Barramundi with Ginger Butter


  • 2

    Sealord Barramundi Fillets, skin off

  • 1 tbsp

    olive oil

  • 2 tsp

    lemon juice

  • 2

    vine-ripened tomatoes, cut into chunks

  • 12

    small black olives

  • 1/4

    red onion, finely sliced

  • 1 tbsp

    curly parsley, finely chopped

  • 2 cups

    watercress sprigs


  1. Preheat oven 200°C.
  2. Dampen two squares of baking paper and place a Barramundi fillet in the centre of each. In a small bowl combine the lemon juice and olive oil and season well with sea salt and ground white pepper.
  3. Spoon the seasoned oil over the fillets and then wrap them up to form a parcel. Bake in the oven for 15 minutes.
  4. Meanwhile, combine the tomatoes, olives, red onion and curly parsley in a small bowl and toss to combine.
  5. When cooked, open up the parcels and spoon over the tomato salad. Serve with watercress.

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