Baked Whole Barramundi with Lime and Herbs
Whole barramundi baked in foil with lime, ginger, garlic, and fresh coriander. A juicy Top End favourite packed with clean, vibrant flavours.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •baking tray
- •aluminium foil
- •sharp chef's knife
- •cutting board
- •small bowl
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 340 kcal
Instructions
- 1
Preheat your oven to 200 degrees C or 180 degrees C fan-forced.
- 2
Line a large baking tray with two wide overlapping sheets of aluminium foil.
- 3
Pat the barramundi dry inside and out using paper towel.
- 4
Cut three shallow diagonal slashes into the thickest part of the fish on both sides.
- 5
Rub the skin and cavity evenly with olive oil and sea salt.
- 6
Stuff the fish cavity with half the lime slices, ginger, spring onions, and coriander stems.
- 7
Place the stuffed barramundi onto the prepared foil-lined baking tray.
- 8
Scatter the remaining lime, ginger, garlic, chilli, and spring onions over the top.
- 9
Whisk the tamari and sesame oil in a small bowl, then drizzle over the fish.
- 10
Fold the foil over the fish and crimp the edges tightly to create a sealed parcel.
- 11
Bake for 25 to 30 minutes until the flesh flakes easily near the backbone.
- 12
Open the foil parcel carefully, garnish with fresh coriander leaves, and serve immediately.
Chef's tips
Keep the foil parcel tightly crimped so the steam stays trapped and cooks the fish evenly. To test doneness, gently poke the thickest part behind the head; the flesh should look opaque and come away easily from the bone.
Ingredient substitutions
- barramundi → whole snapper, ocean trout, or coral trout
- tamari → standard light soy sauce (if not strictly gluten-free)
- bird's eye chilli → mild red long chilli for less heat
Storage
Store leftover flaked fish in an airtight container in the fridge for up to 2 days.
Reheating
Warm flaked fish gently in a covered frypan with a splash of water over low heat until just heated through.
Common mistakes to avoid
- •Baking the fish uncovered, which dries out the delicate flesh.
- •Skipping the diagonal slashes, causing the thickest middle section to undercook.
- •Leaving excess moisture on the fish skin before seasoning.
Serving suggestions
Cooked Baked Whole Barramundi with Lime and Herbs?
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