Australian native ingredients give this baked barramundi recipe a fine dining flex. Serve with our smashed salt and vinegar potatoes with pickled radish for our version of fancy fish and chips.
Baked barramundi with pepperleaf mayonnaise
When paired with our salt and vinegar potatoes, this baked barramundi recipe becomes a refined version on the classic Aussie fish and chips.
- 20 mins preparation
- 30 mins cooking (plus pickling)
- Serves 4 - 6
Print
Ingredients
- 6 barramundi fillets (200gm), skin on
- 60 ml (¼ cup) extra-virgin olive oil
- 2 tsp lemon juice
Pepperleaf mayonnaise
- 1 egg, plus 1 egg yolk
- 1 tsp Dijon mustard
- ½ tsp caster sugar
- 1 tsp white wine vinegar
- 250 ml (1 cup) vegetable oil
- ½ tsp ground pepperleaf (see note)
Pickled samphire
- 100 gm samphire (see note)
- 250 ml (1 cup) apple cider vinegar
- 1 tbsp caster sugar
- 1 tsp pink peppercorns
Method
Baked barramundi
- 1For pickled samphire, bring a saucepan of water to the boil and blanch samphire for 30 seconds; drain. Refresh under cold running water. Combine vinegar, 60ml water and sugar in a bowl and whisk until sugar has dissolved. Add peppercorns and blanched samphire and refrigerate for 1 hour.
- 2For mayonnaise, place ingredients in a high-speed blender and blend until combined; season to taste.
- 3Preheat a lightly greased barbecue flat-plate to medium-high. Brush barramundi with oil, lemon juice and season with 1 tbsp sea salt flakes. Cook, skin-side down, until skin is golden and crisp (2-3 minutes). Turn and cook further until meat is lightly golden, and barramundi is cooked through (3-4 minutes). Rest on a wire rack for 5 minutes before serving.
- 4Transfer barramundi to a platter, top with pickled samphire and pepperleaf mayonnaise. Serve with potatoes for a fancy rendition of fish and chips.
Notes
Note: Pepperleaf has a mild, peppery flavour. Substitute black pepper. Samphire has a crisp and salty texture similar to baby asparagus.
