Baked Barramundi

with Fennel and Capers

Barramundi Fish

Barramundi Fish

Serves 4

  • 2 bulbs fennel (with fronds)
  • 1 leek, white part only thickly sliced
  • 1 large carrot, julienned
  • 2 T olive oil
  • 2 T capers, rinsed and drained
  • 1 shallot, finely chopped
  • Four 6 oz. each Barramundi fillets
  • 1–2 bay leaves
  • 1 oz. unsalted butter
  • 4 slices lemon
  • ¾ C fish stock (can substitute with chicken stock)
  • 3 T dry Vermouth
  • 2 T heavy cream
  • 2 T chervil, chopped

Preheat oven to 400F.

Cut off the fronds from the fennel bulbs and finely chop. Thinly slice the bulbs and put in a flameproof roasting pan with the leek and carrot. Drizzle 1T of olive oil over the vegetables, season with salt and pepper. Toss to coat in the oil and seasoning. Roast for 5-10 minutes.

Mix the chopped fennel fronds with the capers and shallot. Season the fillets with salt and pepper. Mix together the stock and vermouth.

Remove the vegetables from the oven, stir well and reduce oven temperature to 325F. Scatter the caper/shallot mixture over roasted vegetables. Lay the seasoned Barramundi fillets on top. Then place the bay leaves, butter and lemon slices on top of fish fillets.

Pour stock and vermouth over the fish. Drizzle with the remaining tablespoon of olive oil. Cover the top of the roasting pan with foil. Return to the oven for 15-20 minutes or until the fish is cooked through.

Lift the fish onto a serving platter. Transfer the vegetables to the stovetop and heat for a few minutes or until the juices bubble and reduce. Add the cream and cook for 1 minute then stir in the chervil and season to taste. Spoon the vegetables on the platter, top with the fish and pour over a little of the juice. Serve immediately.

Note: Barramundi can be used in any recipe calling for a white fish such as cod, bass or haddock, or tropical fish such as red snapper, which it very much resembles.

Print Friendly, PDF & Email
  • Friend Of The Sea Certification 2013-2016

    Friend Of The Sea Certification 2013-2016

    Another year of hard work pays off with even more Friend Of The Sea Sustainable Seafood Certific[...]