0:15

To Prep

0:18

To Cook

9

INGREDIENTS

SUPER EASY

DIFFICULTY

4

SERVINGS

4.5

AVG RATING

(1 Member)

Crispy-skinned barramundi with garlic and herb oil

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.

    2. Step 2

      Place vegetables on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Bake for 12 minutes.

    3. Step 3

      Meanwhile, heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin is very crispy around edges and centre is just starting to crisp. Place fish, skin-side up, on top of vegetables on tray. Bake for 4 minutes or until fish is just cooked through and vegetables are tender.

    4. Step 4

      Heat remaining oil in a small saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant (do not brown). Add chives and parsley. Cook for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt and pepper.

    5. Step 5

      Serve barramundi and vegetables drizzled with warm garlic and herb oil.

    To score barramundi skin, use a large sharp knife to make shallow cuts crossways, about 1cm apart, along the length of each fillet. This will help prevent the fillet from curling up while cooking.

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