Bloody bonza…
Ingredients
- 4 barramundi fillets (about 150g each)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (optional)
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Prepare the Marinade:
- In a small bowl, combine olive oil, garlic, lemon juice, lemon zest, parsley, dill (if using), and a pinch of salt and pepper. Stir well to create the marinade.
- Marinate the Fish:
- Place the barramundi fillets in a shallow dish and pour the marinade over them. Ensure the fish is well-coated, then cover and refrigerate for 20-30 minutes. This allows the flavours to infuse into the fillets.
- Preheat the Grill:
- Preheat your grill or barbecue to medium-high heat. Lightly oil the grill grates to prevent the fish from sticking.
- Grill the Barramundi:
- Place the barramundi fillets on the grill, skin side down if the skin is still on. Cook for about 4-5 minutes on each side, depending on the thickness of the fillets. The fish should flake easily with a fork when done and have a slight golden char.
- Serve:
- Transfer the grilled barramundi to a plate and serve with lemon wedges on the side. This dish pairs wonderfully with a simple side of steamed vegetables, rice, or a fresh green salad.
Cooking Tips
Avoid overcooking: Barramundi cooks quickly and can dry out if left on the grill too long. Aim for a moist, flaky texture by keeping an eye on the cooking time.
Use fresh herbs: Fresh herbs like parsley and dill give the dish a light, aromatic flavour that complements the delicate taste of the fish.
Conclusion
Lemon and herb grilled barramundi is a simple, elegant dish that showcases the natural flavours of this delicious Australian fish. It’s perfect for a healthy dinner that feels fresh and satisfying, whether you’re entertaining or just enjoying a quiet night at home.
