Baked Barramundi With Mustard Lemon Recipe 45

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.

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.

Steps:

• spread the carrot over the bottom of a casserole dish that will hold your fish.
• Place the cut lumps of barra over the carrot in a single layer.
• Pour over the wine and cover with the tomatoes, salt and pepper, and the mushrooms and spring onions, (try and cover all the fish).
• Drizzle over the cream.
• Cover tightly with alfoil, and bake for at least 30 minutes at about 180c (moderate oven) then check. It will probably take another 20 mins at 120c.
• It is done when the fish is cooked :).
• Try not to let the liquid boil, as the sauce will curdle, it will still taste great, but it wont look as good.
• Serve with jasmine rice, and 2 green veg.
• Opt, throw in some green prawns or scallops.

Steps:

• Preheat oven to 180. Lightly brush olive oil onto four sheets of aluminum foil and place a single fillet onto each. Brush upper side of each fillet with oil and sprinkle with coarsely ground salt and pepper. Top with 3-4 slices of lemon Fold edges of ofoil over the fish, then wrap each one in a second sheet of foil to create a sealed parcel. Place on a tray in the oven and bake for 10-15 minutes. Turn parcels over and bake for another 10-15 minutes. Serve with a green salad and baked potatoes.