Monday, 7 July 2008

baked barramundi with fennel, mint and capers

Simple, simple, simple. And healthy!


Here's a dish you can make in half an hour flat from prep to dish.


2 evenly sized pieces of barramundi
1 medium fennel, finely sliced
1 clove of garlic, finely sliced
1/2 lemon, finely sliced
1 heaped tablespoon capers
1 small handful of mint, chopped
1 sprig of rosemary, blanched in boiling water for 5 seconds
1 handful of grape tomatoes, halved
3/4 cup of white wine


Preheat oven to 200 degrees
Fry off fennel and garlic until soft
Add in capers and herbs
Lay barramundi in a baking dish and season
Top with finely sliced lemon and the fennel mix
Pour wine over the top and season with salt and pepper
Bake in oven for 20 minutes. In the last 5 minutes, turn the oven down to 160 degrees.

Remove from oven and serve with new-boiled baby potatoes.
Once you've dished up the fish, add a teaspoon of sugar to the juices and desolve.
Pour the juices over the top of the fish.



Anonymous said...

Nice, I'll give it a lash!

Anonymous said...

how about a recipe photo of your dish to see what it's supposed to look like?

s ;-)

melissa leong said...

Unfortunately it got devoured before I could take any photos this time but I'll make it again and post photos soon!

Dinner with Jack said...

Found your recipe today and cooked for dinner tonight, so glad I did it was delicious, thanks for a great recipe.

For the person looking for a photo you will find one here, can only guess it looks similar!