Whole Baked Barramundi with Lemon, Potato & Kale.
Cook time: 1 hour 20 mins | Prep time: 25 mins | Serves: 8
Ingredients.
1 whole barramundi, about 4 kg, scaled, gutted and cleaned
Extra virgin olive oil, for drizzling
Flaky sea salt and freshly cracked black pepper
1 lemon, thinly sliced
300 g potatoes, peeled, thinly sliced and par-cooked
150g thinly shredded kale
100 g butter, thinly sliced
Method.
1. Preheat the oven to 180°C fan-forced. Line a large roasting tray with baking paper.
2. Pat the barramundi dry and place on the prepared tray, drizzle with olive oil and season generously inside and out with salt and pepper.
3. Layer the lemon slices, par-cooked potato, kale and butter inside the cavity, distributing everything evenly. Cover with baking paper and foil.
4. Bake for 1 hour then remove baking paper and foil and bake for a further 20-30 minutes, or until the fish is cooked through at the thickest part and flakes easily with a fork, or reaches an internal temperature of 63°C
5. Rest for 10 minutes, then transfer the whole fish to a large platter and serve at the table.
BBQ option: This can also be cooked on a covered barbecue. Preheat to 180°C, set up for indirect heat and cook the barramundi on the roasting tray with no baking paper or foil and with the lid closed for 55–65 minutes.
In partnership with Hisense Australia
