Baked Barramundi

Aug 28, 2018


Thanks to Rilka Warbanoff and Foodland.

Serves 6


2.5 kilo of barramundi cleaned and butter flied

1/3 teaspoon of saffron threads

250 grams of short grain rice

½ bunch of parsley chopped



1/3 teaspoon of cinnamon

50 grams of butter

Juice of 1 lemon

Rind of 1 lemon

1 onion finely diced

Olive oil

2 lemons sliced


Soak the saffron in a little water. Cook the rice by the absorbent method until fluffy. Drain and set a side. Preheat the oven to 200c.

Mix the parsley, butter, lemon juice, and onion, zest of the lemon, cinnamon, season and stir in the rice. Pat dry the fish and then spoon the mixture into the cavity of the fish place on a oiled baking dish.

Season the outside of the fish and sprinkle the saffron. Cover with foil well and bake for 1 hour. Remove the foil and continue to cook until the skin is crispy and then eye has popped and become opaque.

Transfer to a serving dish place the lemon slices on top of the fish drizzle with a little olive oil and then serve.