Barramundi with leek, beans, and lemon butter.
Cook time: 35 minutes | Prep time: 15 mins | Serves: 4-6
Ingredients.
1 x 800g barramundi fillet.
1 leek, white and light green part only. halve and sliced thin
150g green beans, trimmed - optional
100g butter
1 lemon, zest and juice
100 ml extra virgin olive oil
salt and pepper to season
Garnish:
Mint leave or dill and edible flowers.
Basil pesto - optional
Method.
1. Preheat the oven to 180°C fan forced (356°F) and line a large baking tray to fit the barramundi fillet.
2. Lay barramundi fillet, skin side down, on the tray and cover fish with sliced leek.
3. Place portions of butter on top, add lemon juice, drizzle 60ml of olive oil, salt, and pepper. Cover with parchment paper and foil. Bake for 25 minutes.
4. After 25 minutes remove parchment paper and foil from fish.
Optional - to the tray add green beans on the side of the fish.
5. Return fish back in the oven for another 10 minutes. Test the fish is cooked in the thickest part of fish. It will be white, not translucent and fall away easily.
6. Add dill, salt and pepper. Or add basil pesto, mint and edible flowers for that extra touch.
