Barramundi tastes like ocean butter because it stores fat in its belly, not muscle—unlike every other white fish.
Garlic & Herb Barramundi with Baked Potatoes & Veggies
Savor the mouthwatering flavors of Garlic & Herb Barramundi, where tender fillets are infused with aromatic garlic and fresh herbs. Paired with perfectly baked potatoes and vibrant steamed veggies, this dish is not just a meal; it's an experience that will elevate your dinner game. Dive into this delightful trio and enjoy a healthy feast that’s as easy to make as it is delicious!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 tspn dried basil (5 ml)
- 2 x carrots
- 1 tbspn minced garlic (15 ml)
- 1-2 tspn lemon juice (5-10 ml)optional
- 2 tbspn parsley finely chopped (30 ml)
- Baby Potatoes (2.21 lbs)
🥛Dairy & Eggs(1)
- 1/4 cup parmesan cheese (60 ml)
🫙Pantry Staples(1)
- 1 tspn extra virgin olive oil (or oil of choice) (5 ml)optionaloil of choice
🧂Spices & Seasonings(1)
- Pinch of salt & pepper
📦Other(2)
- Barramundi Fillets
- 1 cup green beans (240 ml)
👨🍳 Instructions
- 1
Pre-heat oven to 200 degrees Celsius.
- 2
Wash and cut baby potatoes in halves.
- 3
Add potatoes to an oven-proof dish, drizzle with 2 tbsp of oil and sprinkle with parmesan cheese.
- 4
Add salt, pepper, and a good sprinkle of basil, ensuring potatoes are covered.
- 5
Put into the oven for 20 minutes.
- 6
Meanwhile, if the fish is large, cut it in half.
- 7
In a bowl, combine the fish seasoning ingredients.
- 8
Using a brush or spoon, apply the mixture to the fish.
- 9
After 20 minutes, take out the potatoes, shake the pan, and spread them to the outer sides of the dish, adding the fish to the center.
- 10
Return to the oven to cook both the potatoes and fish for another 20 minutes.
- 11
Prep the beans and carrots and steam them in the microwave for 5 minutes.
- 12
Serve with lemon wedges if available.
💡 Pro Tips
- ✓Bake potatoes at 425°F (220°C) instead of 200°C to achieve proper Maillard browning - the cut surfaces need 400°F+ to caramelize sugars and create crispy edges.technique425°F minimum
- ✓Pat barramundi completely dry and let it sit uncovered for 10-15 minutes before seasoning to remove surface moisture that prevents proper searing and herb adhesion.timing10-15 minutes
- ✓Cook barramundi to exactly 145°F internal temperature - this firm-fleshed fish becomes dry and flaky above 150°F due to rapid protein coagulation.technique145°F internal
- ✓Toss potato halves cut-side down initially for the first 15 minutes, then flip to maximize contact browning on the starchy interior surfaces.timing15 minutes cut-side down
- ✓Mix herbs with oil at a 3:1 oil-to-herb ratio and let sit for 5 minutes before applying - this blooms the volatile compounds and creates better flavor penetration into the fish.ingredient3:1 oil-to-herb ratio
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Barramundi tastes like ocean butter because it stores fat in its belly, not muscle—unlike every other white fish.
Garlic & Herb Barramundi with Baked Potatoes & Veggies
Savor the mouthwatering flavors of Garlic & Herb Barramundi, where tender fillets are infused with aromatic garlic and fresh herbs. Paired with perfectly baked potatoes and vibrant steamed veggies, this dish is not just a meal; it's an experience that will elevate your dinner game. Dive into this delightful trio and enjoy a healthy feast that’s as easy to make as it is delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 tspn dried basil (5 ml)
- 2 x carrots
- 1 tbspn minced garlic (15 ml)
- 1-2 tspn lemon juice (5-10 ml)optional
- 2 tbspn parsley finely chopped (30 ml)
- Baby Potatoes (2.21 lbs)
🥛Dairy & Eggs(1)
- 1/4 cup parmesan cheese (60 ml)
🫙Pantry Staples(1)
- 1 tspn extra virgin olive oil (or oil of choice) (5 ml)optionaloil of choice
🧂Spices & Seasonings(1)
- Pinch of salt & pepper
📦Other(2)
- Barramundi Fillets
- 1 cup green beans (240 ml)
👨🍳 Instructions
- 1
Pre-heat oven to 200 degrees Celsius.
- 2
Wash and cut baby potatoes in halves.
- 3
Add potatoes to an oven-proof dish, drizzle with 2 tbsp of oil and sprinkle with parmesan cheese.
- 4
Add salt, pepper, and a good sprinkle of basil, ensuring potatoes are covered.
- 5
Put into the oven for 20 minutes.
- 6
Meanwhile, if the fish is large, cut it in half.
- 7
In a bowl, combine the fish seasoning ingredients.
- 8
Using a brush or spoon, apply the mixture to the fish.
- 9
After 20 minutes, take out the potatoes, shake the pan, and spread them to the outer sides of the dish, adding the fish to the center.
- 10
Return to the oven to cook both the potatoes and fish for another 20 minutes.
- 11
Prep the beans and carrots and steam them in the microwave for 5 minutes.
- 12
Serve with lemon wedges if available.
💡 Pro Tips
- ✓Bake potatoes at 425°F (220°C) instead of 200°C to achieve proper Maillard browning - the cut surfaces need 400°F+ to caramelize sugars and create crispy edges.technique425°F minimum
- ✓Pat barramundi completely dry and let it sit uncovered for 10-15 minutes before seasoning to remove surface moisture that prevents proper searing and herb adhesion.timing10-15 minutes
- ✓Cook barramundi to exactly 145°F internal temperature - this firm-fleshed fish becomes dry and flaky above 150°F due to rapid protein coagulation.technique145°F internal
- ✓Toss potato halves cut-side down initially for the first 15 minutes, then flip to maximize contact browning on the starchy interior surfaces.timing15 minutes cut-side down
- ✓Mix herbs with oil at a 3:1 oil-to-herb ratio and let sit for 5 minutes before applying - this blooms the volatile compounds and creates better flavor penetration into the fish.ingredient3:1 oil-to-herb ratio