Bathed in the flavours of the Mediterranean, this succulently tender oven baked barramundi recipe appeals to both lovers of seafood and Greek cuisine!
Barramundi has a mild, sweet flavour and a meaty texture which combines beautifully with the capers, kalamata olives, dill, lemon juice and tomatoes. A generous drizzle of olive oil will create a gorgeous sauce that can be spooned over the top of the cooked fish.
My inspiration for this dish comes from Vefa Alexiadou, an icon in the world of Greek cuisine. While she uses sea bass or sea bream, my preferred fish for this recipe is barramundi for its flavour.
Make sure you have lots of crunchy bread on hand to mop up the sauce. It also goes beautifully mixed through hot pasta; it’s that good!
Preparation Time: 30 mins Cooking time: 1 hr Servings: 4
- 750 g/1.5 lb barramundi, cleaned and gutted (note 1)
- 1 punnet cherry or baby roma tomatoes, sliced
- 1 medium onion, thinly sliced
- 80 g kalamata olives, pitted and sliced
- 1 tbsp small capers
- 1 large garlic clove, grated
- juice of 1 lemon
- sprigs of fresh dill
- 3 tbsp olive oil
- salt, and pepper to taste
- Preheat oven to 200 C/390 F (note 2).
- Place the sheet of foil in a baking tray. Then place the sheet of baking (parchment paper) on top of the foil. Lay the fish on top of the baking (parchment) paper.
- Rub the fish with grated garlic.
- Place 1/4 of the tomatoes, onions, olives and capers inside the fish. Scatter the remainder of the ingredients on top. Add salt and pepper (note 3).
- Drizzle with olive oil and lemon juice.
- Lay sprigs of dill over the fish.
- Enclose the fish inside both layers. Make sure the seals are on top and secure enough to trap the steam within the parcel.
- Pour 1 cup of warm water in the bottom of the tray.
- Place tray in the oven and bake for 60 mins (note 4).
- I usually take the cleaned and gutted fish out of the fridge about 30 minutes before l start cooking. I prefer to use the steaming technique of wrapping the fish in baking (parchment paper) first, then wrapping it again in a layer of foil. This allows this fish to steam in the juices while maintaining their own individual flavour.
- I find that baking for 60 minutes at 200 C/ 390 F is perfect for a 750 g/1.5 lb barramundi. To check for readiness, l carefully unwrap the layers of foil and baking (parchment) paper and use a fork to separate the flesh from the bones. If the flesh comes away easily, then it’s good to go. If not, rewrap securely and return to the oven.
- Squish the cherry tomatoes a little so that they release some of their juices.
- I place my tray on the top rack of my oven. You may need to adjust to suit your own oven.