Name: Baked barramundi with pepperleaf mayonnaise
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 - 6
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

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.

Baked barramundi recipe served with smashed salt and vinegar potatoes for a version of fancy fish and chips recipe

Serves 4 - 6

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

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.

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

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.