Cook this perfect baked barramundi at home today by using our frozen Barramundi.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 1 hour
    •    Yield: Serves 4

Ingredients

    •    Dill sprigs, to serve
    •    2 garlic cloves, finely grated
    •    2 tbsps finely chopped thyme
    •    1 tbsps capers in vinegar, drained
    •    4 x 220g barramundi fillets, skin on
    •    1/2 cup (125ml) extra virgin olive oil
    •    2 tbsps finely chopped preserved lemon

For Buttered Leeks:

    •    Pinch of saffron threads
    •    1 tbsp lemon juice, or to taste
    •    1/4 cup (60ml) extra virgin olive oil
    •    6 cups (1.5L) good-quality vegetable stock
    •    375g cold unsalted butter, cut into 1cm pieces
    •    2 large leeks, trimmed, white and light green part only

For Pangrattato:

    •    80g melted clarified butter
    •    2 tbsps finely chopped thyme
    •    200g coarse stale sourdough breadcrumbs

Method

1. To marinate the barramundi, place the herbs, capers, lemon, garlic and oil in a large bowl. Season to taste and stir to combine. Add the barramundi and turn to coat. Marinate in the fridge for 30 minutes.
2. Meanwhile, for the buttered leeks, place leek in a large deep saucepan and pour over stock. Add 125g butter, olive oil, saffron and a pinch of salt flakes. Bring to the boil over high heat, then reduce heat to low. Cover surface directly with a circle of baking paper and simmer for 30-35 minutes until only just cooked. Remove from the heat and cool completely in the cooking liquid. Leeks will finish cooking in the liquid as they cool. Remove leek from saucepan and reserve liquid for the sauce.
3. Cut leek into 5cm pieces. Heat a large, lightly greased, non-stick frypan over medium-high heat. Add the leeks and cook, turning gently, for 1-2 minutes until lightly browned. Set aside and keep warm.
4. Strain 2 cups (500ml) of the reserved braising liquid in a small saucepan over medium heat and bring to a gentle simmer. Remove from the heat and using a stick blender, whiz continuously,gradually adding remaining 250g cold butter until combined. Add lemon juice and season. Set aside and keep warm.
5. Preheat oven to 220°C. Grease a large oven tray and line with baking paper. Set aside until ready to use.
6. For the pangrattato, heat butter in a large non-stick heavy frypan over high heat. Add the breadcrumbs and thyme, and cook, tossing frequently, for 3-4 minutes until golden and toasted. Season and set aside.
7. Place the marinated barramundi, skin- side up, on prepared tray and spoon over excess marinade. Bake for 15-20 minutes until barramundi is cooked. Rest for 5 minutes before serving.
8. Divide barramundi and buttered leeks among plates. Spoon over sauce and scatter with dill and pangritata to serve.

This great family recipe is thanks to Delicious at https://www.delicious.com.au/recipes/baked-barramundi-buttered-leeks-recipe/glja9gs8