Baked Barramundi with Lemon Myrtle
Preheat oven to 200°C. Cut several deep slits into thickest part of each side of barramundi. This helps fish cook more evenly and allows flavours to penetrate. Rub oil onto the foil. Rub lemon myrtle and sea salt into barramundi. Place barramundi on oiled foil, fold in sides like wrapping a gift. Sear parcel in hot frying pan (or under grill) until it starts to smoke. Turn parcel over and repeat with other side. Place in preheated oven (or turn heat down to medium to cook in frying pan) for 30 minutes or until tender. To serve, unwrap foil and place barramundi on serving plates.
2 Infinity Blue Barramundi (500-600g)
1 tbsp dried lemon myrtle
2 tbsp olive oil
2 tsp sea salt
Olive oil spray
Recipe adapted from: https://oxfordfoodbook.wordpress.com/2010/08/09/bakedbarra/