Summer Braised Barramundi

Barramundi Fish

Barramundi Fish

Adapted from “Passion for Seafood” by Gordon Ramsey

This recipe has all the hallmarks of a sunny Mediterranean dish – plump, flaky fish and fresh, lemon-scented vegetables. All the ingredients are cooked together in a large cast-iron casserole to draw out their flavors and enhance their colors. (A regular oven-proof casserole will work also). This is wonderful served with baby new potatoes and a peppery Arugula salad topped with shavings of Parmesan cheese.

Serves 4

  • 3T olive oil
  • 2 medium onions, sliced in rings
  • 12 small shallots, halved
  • 8 plum tomatoes, skinned, de-seeded and quartered
  • 3-4 zucchini, thinly sliced
  • 2 bay leaves
  • Large sprig fresh thyme
  • 2 stalks lemon grass, outer leaves removed and cut into 3 sections
  • 1 ½ C (400 ml) Chardonnay or other dry white wine
  • Four 5 ½ oz (150g) Barramundi fillets
  • Sea salt
  • Freshly ground black pepper


Preheat oven to 400F (200C). Place a cast-iron casserole pan on the stove until hot and add the olive oil. Add the onions, shallots, tomatoes, zucchini, bay leaves, thyme and lemon grass and season with salt and pepper. Cook, uncovered, stirring occasionally for about 15 minutes or until the vegetables start to caramelize.

Pour in the wine, then place in the oven and cook for about ten minutes or until the liquid has reduced by half.

Place the Barramundi fillets on top of the vegetables. Spoon over the sauce to coat the fish and lightly season with salt and pepper. Return to the oven and cook for 10–12 minutes until the fish feels just firm when pressed gently.

Remove the fish from the casserole. Spoon the vegetables on to four warmed dinner plates. Set the fillets carefully on top of the vegetables. Trickle over the pan juices and serve.

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.

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