Baked Barramundi
Baked Barramundi - Image 2

Baked Barramundi

If you haven’t baked fish or rice before, you don’t know what you’re missing! This impressive one-tray barramundi and coconut rice is surprisingly simple to make. The fish is lightly spiced, the rice is creamy, and the salsa is zesty and bright, making a perfectly balanced flavour sensation. Because everything cooks together in one tray in the oven, it feels really fuss-free. No pots, no frying, no massive clean-up.

And if we haven’t convinced you yet, nutritionally speaking, this meal makes a nicely balanced plate. Lean protein, omega 3’s, rice cooked in a healthy fat, plus a boost of vitamin C from the limes. We’ve used barramundi fillets in this version, but you can use any firm white fish that takes your fancy. And if the pineapple salsa isn’t your thing, try this with a simple cucumber salad or a spicy tomato salsa.

Price range: €3.83 through €67.16

€3.83
€67.16
€10.24
€5.69
€5.95
€24.00
€6.64
€10.00
€11.00
€11.00
Categories,

Step 1
Preheat the oven to 180 C. Start by marinating the fish. In a large bowl combine lime zest and juice, with olive oil, curry powder, salt and & pepper. Add the fish fillets to the bowl and toss to combine, making sure both sides of the fish are covered. Set aside.

Step 2
Put the rice into a sieve and rinse well under cold water until the water runs clear. Put the rice into a deep baking dish with half a cup of boiling water, the can of coconut milk and 1 teaspoon of salt. Mix well to combine. Cover the baking dish tightly with aluminium foil so that no air can escape and bake for 20 minutes

Step 3
Peel and finely dice the red onion. In a large bowl, combine red wine vinegar, sugar and salt. Add the diced onion, tossing to combine. Set aside to cure for the salsa.

Step 4
Remove from the oven, uncover and stir. Place the fish fillets on top of the rice, recover with the foil and put back in the oven for another 20-25 minutes. You know the dish is ready when the fish is no longer translucent and the flesh is white and the rice has absorbed all the moisture and is cooked through. Let rice and fish sit with foil on top for at least 5 minutes before serving.

Step 5
While the fish and rice are finishing baking, finish making the salsa. Cut the avocados in half, remove the peel and seed, and dice the avocado into 2cm pieces, add to the bowl. Roughly chop the bunch of coriander and add to the salsa with the olive oil and zest and juice of a lime. Gently mix everything together, and season with salt and pepper.

Step 6
Remove fish from the oven, allow to sit covered for 5 minutes before serving. Carefully remove the fish from the tray, fluff up the rice with a fork and serve, top each plate of rice with a fish fillet and the salsa.

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