Baked Barramundi

"When we trekked up to the gulf a few years back, we had fresh Barra and Salmon nearly every night! (see my web site on my page) Barra doesnt taste as good after its' been frozen, but this recipe is really good! you can use other fish, I use Nile perch these days, cause the Barra ran out :("
 
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photo by MariaLuisa photo by MariaLuisa
photo by MariaLuisa
photo by djmastermum photo by djmastermum
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
photo by Chef floWer photo by Chef floWer
Ready In:
1hr 20mins
Ingredients:
7
Serves:
4
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ingredients

  • for each kilo of barramundi you will need

  • 2 medium carrots, cut into matchsticks
  • 6 medium mushrooms, thickly sliced
  • 2 medium tomatoes, sliced
  • 2 spring onions, fresh, thick chopped
  • 2 tablesppons white wine (water in a pinch)
  • 12 cup cream
  • salt and pepper
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directions

  • spread the carrot over the bottom of a casserole dish that will hold your fish.
  • Place the cut lumps of barra over the carrot in a single layer.
  • Pour over the wine and cover with the tomatoes, salt and pepper, and the mushrooms and spring onions, (try and cover all the fish).
  • Drizzle over the cream.
  • Cover tightly with alfoil, and bake for at least 30 minutes at about 180c (moderate oven) then check. It will probably take another 20 mins at 120c.
  • It is done when the fish is cooked :).
  • Try not to let the liquid boil, as the sauce will curdle, it will still taste great, but it wont look as good.
  • Serve with jasmine rice, and 2 green veg.
  • Opt, throw in some green prawns or scallops.

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Reviews

  1. Another of those recipes that has stood the test of time in my kitchen ... my printout says November 2005! I have not had access to Barramundi but have made this recipe countless times using fish - usually salmon with excellent results. Maybe time to review! Made as posted and wouldn't change a thing. Great with a green salad and fresh bread from the oven. Thank you Mummamills.
     
  2. This is a nice simple recipe, that is kid friendly too! Thank for sharing
     
  3. Easy and great tasting, even my teenagers, who do not like fish liked this recipe.
     
  4. Very easy to prepare and tasted terrific. I couldn't get any barramundi so substituted basa instead. I'll bet this recipe would be divine made with barra! The veges cooked perfectly and the fish was so moist and tender. Thanks for a great recipe Mumamills :) Photo also being posted
     
  5. Wonderful flavours!! I used fresh Barramundi and followed the perfect directions. This was so easy to prepare but next time I make it I will try a cheaper fish and add the green prawns & scallops. I served the Barramundi with crusty bread as the size of the fish was large and the vegetables on the fish were perfect accompaniments. It only took me a total of 45 mins to cook. Thank you mummamills
     
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