1/6 Photos of Baked Barramundi
1 hr 20 mins
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 :(
My Private Note
Units: US | Metric
for each kilo of barramundi you will need
- 1spread the carrot over the bottom of a casserole dish that will hold your fish.
- 2Place the cut lumps of barra over the carrot in a single layer.
- 3Pour over the wine and cover with the tomatoes, salt and pepper, and the mushrooms and spring onions, (try and cover all the fish).
- 4Drizzle over the cream.
- 5Cover 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.
- 6It is done when the fish is cooked :).
- 7Try not to let the liquid boil, as the sauce will curdle, it will still taste great, but it wont look as good.
- 8Serve with jasmine rice, and 2 green veg.
- 9Opt, throw in some green prawns or scallops.
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Nutritional Facts for Baked Barramundi
Serving Size: 1 (156 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 119.1
- Calories from Fat 85
- Total Fat 9.5 g
- Saturated Fat 5.8 g
- Cholesterol 33.1 mg
- Sodium 36.8 mg
- Total Carbohydrate 7.6 g
- Dietary Fiber 2.0 g
- Sugars 3.8 g
- Protein 2.4 g
The following items or measurements are not included: