Food · Main Meals · Recipe · Seafood

Baked Lemon Barramundi with Sauteed Spinach

This recipe is an oldie but a goodie! It’s something that I used to cook back home quite regularly, and now cook here too. However, Barramundi isn’t available in the UK, so I make this recipe with Cod instead.

One strange food complaint I hear more often than most, is that so many people are completely opposed to sea food. I have thought about this long and hard during my years as a foodie/cookie and the only justifiable conclusion I can come to is that people are turned off by the repulsive, fishy smell of their local fish monger.

The thing is though, fresh fish doesn’t smell like fish – it smells like the ocean!! If your fish monger smells fishy, then they are fishy! They’re trying to hock off old fish that is unfit for human consumption and they are the ones perpetuate your dislike for our underwater friends!

So next time you pass a fish monger and smell the ocean, do yourself a favour and try a piece of barramundi – one of sexiest fish there is (second only to  fresh salmon), barramundi s a fleshy fish that doesn’t taste salty or fishy and works well with countless flavours and is the perfect alternative to meats such as beef and chicken in any dish!

baked lemon barramundi with sauteed spinach fi.png

What Will I Need?

4 x barramundi portions
2 lemons, thinly sliced
1 tbsp extra virgin olive oil
2 x sheets aluminium foil

600g baby spinach
2 tbsp pinenuts
1 tbsp extra virgin olive oil

What Now?

  1. The Fish: Preheat oven to 200C.
  2. Place two fillets of barramundi on each aluminium sheet and drizzle with a small amount of extra virgin olive oil, and season with salt and pepper on each side.
  3. Layer the lemon over each fish fillet.
  4. Fold the foil to enclose the fillets and transfer to a baking tray.
  5. Bake in hot oven for 15-20 minutes or until cooked through and the fish no longer transparent.
  6. The spinach: Toast the pine nuts in a fry pan over medium-high heat until fragrant and golden. Set aside.
  7. Heat 1/2 tbsp extra virgin olive oil over medium heat in the fry pan.
  8. Add 1/4 of baby spinach and sauté for 5 minutes or until dark green and wilted.
  9. Set aside wilted spinach and repeat step 7 and 8 with remaining three portions.
  10. Divide the sautéed spinach between four plates and sprinkle with the toasted pine nuts. Top with cooked barramundi and serve.


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