Barramundi, also known as Asian seabass, is an Australian white fish (or, at least, is imported from Australia.) It’s a versatile, sustainable, eco-friendly fish packed full of nutrients.
Best of all, as I mentioned on Day 1 of our Crash Cash Diet, it’s also super affordable at a sale price $2.99 for 2 large fillets. I had only bought 2 packages because I wanted to try it out first, but now that we’ve tried it, I’m definitely going back for more!
Lemon Butter Barramundi Recipe
- 2 Barramundi fillets
- 1 TBS of chopped parsley – fresh if you have it on hand, but dried is okay too
- 1/2 tsp of ground paprika
- 1/2 tsp of crushed red peppers
- chopped garlic
- Salt and pepper to taste
Step 1: Thaw barramundi overnight in the fridge.
Step 2: Wash the fillets, pat dry with paper towel, and set aside on baking tray lined with aluminum foil. Preheat oven to 375F.
Step 3: Melt a few tablespoons of butter (enough to cover both fillets) in a pot, then throw in the chopped garlic. I love garlic, so I used quite a bit. Stirring constantly, keep it on the heat until the garlic turns golden brown.
Step 4: Pour the garlic butter mixture on top of the fish.
Step 5: Combine the parsley, paprika and red pepper in a bowl, then sprinkle over the two fillets. Squirt lemon on top of the fillets.
Step 6: Bake in preheated oven for about 15 minutes, or until it flakes easily with a fork.
Step 7: Season with salt and pepper to taste, then serve with a wedge of lemon.
This recipe is pretty versatile, and would go well with a lot of white fish, like tilapia.