Barramundi, also known as Asian Sea Bass is a delicious firm white fish with a mild, buttery flavor. It tastes like a cross between mahi-mahi and grouper, and works well with a myriad of flavors and cooking techniques.
🍷 Wine pairing: A delicate Bordeaux Blanc or unoaked Chardonnay will pair nicely with this dish.
- 2 Moody’s Barramundi fillets about 6 to 8 ounces each
- 2 T olive oil
- 3 T butter thinly sliced
- 2 lemons one thinly sliced, one reserved for garnish
- 1 garlic clove finely minced
- 1 T minced fresh rosemary
- 1 T mincer fresh thyme
- Salt and pepper to taste
- 1 sheet of parchment paper
Let the fillets come to room temperature
Preheat the oven to 425°
Rinse the fillets and pat dry; season both sides with salt and pepper
Drizzle some of the olive oil on a parchment paper lined baking sheet and place the fillets, skin side down, on top. Rub on the remainder of the olive oil on the fillets. Scatter the minced rosemary and thyme over the fillets and place the butter slices on the fish and cover with the lemon slices.
Place fish in the middle of the oven and bake for about 15 to 20 minutes until the flesh has turned opaque (baking time depends on thickness of the fillets).
When the fish is done, transfer to a platter and serve.