Baked Mainstream Barramundi

February 6, 2018
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Baked Mainstream Barramundi


  • 2 whole medium sized Mainstream Barramundi, gutted and scaled
  • 2 Lemons
  • 2 Red Chilies
  • 2 Shallots
  • 1 thumb size piece of Ginger
  • 2 cloves Garlic
  • 1 bunch Coriander
  • Olive oil to drizzle
  • Salt


  1. Preheat oven to 180°C
  2. Rinse the fish under cold water, pat dry, sprinkle each fish cavity with a pinch of salt and put aside in a cool place.
  3. Wash and slice lemons into thin rounds leaving a little bit on each end.
  4. Peel and cut ginger into slices or juliennes and place in a bowl.
  5. Wash coriander well, remove root end and discard. Chop leaves and stems roughly and add to bowl.
  6. Remove and discard roots from shallots then thinly slice shallots on a diagonal and add to bowl.
  7. Wash red chilies and thinly slice on the diagonal and add to bowl. You can remove the seeds if you do not want it too hot.
  8. Peel and chop garlic and add to bowl.
  9. Drizzle a little olive oil onto a shallow baking tray and lay lemon slices in two rows to make two beds for the fish.
  10. Squeeze the lemon ends into the bowl and mix everything together.
  11. Place some of the mixtures inside the fish.
  12. Place fish on lemon slices and sprinkle with remaining mixture placing squeezed lemon ends next to the fish.
  13. Drizzle with a little extra olive oil, cover with a piece of waxed paper and a piece of foil, folding edges around the tray tightly so that the fish basically steams in its own juices.
  14. Place in the oven and bake for around 25 minutes or until cooked.