Barramundi with leek 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 slice thin
100g butter, unsalted
1 lemon, zest and juice
3 tablespoons (60 ml) extra virgin olive oil
salt and pepper to season
Garnish:
fresh dill fronds
Method.
1. Preheat the oven to 180°C fan (356°F). 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 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.
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. Spoon over tray juices. Add dill, salt and pepper to serve.
