Barramundi With Fresh Tarragon Sauce Recipes

BARRAMUNDI WITH LEMON BASIL SAUCE

Barramundi With Lemon Basil Sauce image

Barramundi has been available quite often in my local supermarket. This recipe would also be good with tilapia. The butter-lemon-basil sauce is also good over brown rice.

Provided by spice of life

Categories Seafood Fish

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

4 (4 ounce) fillets barramundi (Asian sea bass)
1 tablespoon olive oil, or as needed
1 cup dried bread crumbs
½ teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon lemon zest
1 pinch dried thyme
1 cup melted butter
¼ cup lemon juice
¼ cup white wine
2 tablespoons chopped fresh basil, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Brush fish with olive oil.
Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.

Nutrition Facts : Calories 673.5 calories, Carbohydrate 21.9 g, Cholesterol 169.2 mg, Fat 53.1 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 30.5 g, Sodium 666.3 mg, Sugar 2.4 g

BARRAMUNDI WITH MOROCCAN SPICES

Barramundi with Moroccan spices image

Popular in Australia and the Far East, Barramundi has now come to Britain, so give it a go

Provided by Barney Desmazery

Categories Dinner, Main course

Time 30m

Number Of Ingredients 9

Ingredients

2 x 350g/12oz barramundi , gutted and scaled
½ tsp ground cumin
½ tsp coriander
pinch paprika
pinch chilli powder
2 garlic clove , roughly chopped
juice 1 lemon
5 tbsp olive oil
small bunch coriander . roughly chopped

Steps:

Tip all the dressing ingredients into a food processor with a pinch of salt and blitz to a dressing. Slash the fish three times on each side, coat with half of the dressing, then set aside to marinate for about 30 mins.
Heat oven to 220C/fan 200C/gas 7. Place the fish on a roasting tray, then cook in the oven for 20 mins until the flesh is firm and the eyes have turned white. Serve the fish with the rest of the dressing and steamed couscous or rice.
KNOW HOW: HOW TO COOK IT: Cooking barramundi on the bone, as we have done here, has its advantages - it will stay more moist during cooking, and some would say that the flavour is enhanced, too. If you want to take out the bones they are easy to locate and less likely to be lodged in the fillet if the fish is cooked whole. Fillets can be simply pan-fried or grilled. If you like trout, you will really enjoy the flavour of barramundi, which lends itself to similar ingredients and cooking methods - citrus flavours are particularly good, as are garlic and wild mushrooms. Simply roasting the fish with some fresh herbs, olive oil and seasoning is delicious, and in the summer months you could barbecue it, too. One thing that you mustn't miss are the cheeks or 'pearls' of the fish, these are simply lovely, moist and really sweet - well worth leaving the head on for!

Nutrition Facts : Calories 440 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 40 grams protein, Sodium 0.31 milligram of sodium

BARRAMUNDI WITH FRESH TARRAGON SAUCE

Barramundi With Fresh Tarragon Sauce image

Make and share this Barramundi With Fresh Tarragon Sauce recipe from Food.com.

Provided by lackii650

Categories Australian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 barramundi fillets
plain flour
2 eggs (lightly beaten)
125 g dry breadcrumbs
oil (for shallow frying)
30 g butter
2 tablespoons tarragon leaves (chopped)
1 tablespoon garlic
1 tablespoon chives (chopped)
1 teaspoon lemon juice
1 teaspoon Dijon mustard
85 ml brandy or 85 ml dry sherry
125 ml cream

Steps:

Coat fillets in flour, and then in eggs and breadcrumbs.
Heat oil in frying pan, and add fillets. Fry, turning once.
Sauce: Heat butter in a small saucepan. Add tarragon, garlic, chives, lemon juice, mustard and brandy.
Simmer uncovered for 2-3 minutes.
Gradually stir in cream. Reheat sauce. Do not boil.

Nutrition Facts : Calories 581.6, Fat 20.7, SaturatedFat 11.3, Cholesterol 211.2, Sodium 370.4, Carbohydrate 25, Fiber 1.6, Sugar 2.3, Protein 20.1

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