WebWhen the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
Preview
See Also: Food Recipes, Seafood RecipesShow details
Pre-heat oven at 180°C. Lay out a double layer of foil large enough to wrap around the fish like a parcel. Place the Barramundi on the foil. Pat the fish dry using paper towel. Make three diagonal cuts across the fish with a sharp knife. Sprinkle the garlic, ginger and onions over the fish.
Adding a sauce, like Hollandaise Sauce is the perfect way to turn fish into a ketogenic entrée—and keep it filling and comforting. Barramundi is one of the new sustainably farmed, firm-fleshed, white fish that flakes nicely and has a really meaty texture. It's also pretty affordable for a healthier choice fish.
Baked in the oven for less than 30 minutes and served with a simple dairy and gluten free sauce made from tomatoes, pine nuts, olives and basil. If you are looking for a healthy and light preparation for your whole fish, then this whole baked barramundi with sauce vierge recipe is for you.
Don’t let the exotic name fool you – barramundi seabass is a snap to cook. Bake it with some bread crumbs, sauté with a little lemon butter, or marinate it with some olive oil, herbs and fresh squeezed lemon and toss it on the grill.