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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.

By Tamika O'Neill
  • 20 mins preparation
  • 30 mins cooking (plus pickling)
  • Serves 4 - 6
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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.


  • 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


Baked barramundi
  • 1
    For 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.
  • 2
    For mayonnaise, place ingredients in a high-speed blender and blend until combined; season to taste.
  • 3
    Preheat 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.
  • 4
    Transfer barramundi to a platter, top with pickled samphire and pepperleaf mayonnaise. Serve with potatoes for a fancy rendition of fish and chips.


Note: Pepperleaf has a mild, peppery flavour. Substitute black pepper. Samphire has a crisp and salty texture similar to baby asparagus.