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Grilled Barramundi with Lemon Butter

By 10165 views 2 Comments
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    • images/stories/recipes/Barramundi with lemon final.jpg
    • PREP TIME
      10 min
    • COOK TIME
      30 min
    • READY TIME
      40 min
    • SERVINGS
      2

    INGREDIENTS

    • 2 x 200g Barramundi fillets
    • 500g chat potatoes
    • 1/4 bunch thyme
    • 1 tsp oil
    • Salt and pepper

    LEMON BUTTER SAUCE

    • 1 eschallots, chopped
    • 1 clove garlic, chopped
    • 10 black peppercorns
    • 1 bay leaf
    • 1/2 cup white wine
    • 1/2 cup thickened creaam
    • 250g unsalted butter
    • Juice of 1 lemon
    • Salt and pepper to taste

    DIRECTIONS

    FISH

    1. Preheat the Air Chef oven by turning the dial to 5 minutes at 200°C.
    2. Place potatoes in a bowl with oil, thyme and salt and pepper, then place the coated potatoes in the draw and bake for 20 minutes.
    3. Place fish fillets in the basket on top of the potatoes and close the draw. Turn the timer dial to 15 minutes.
    4. After 10 minutes check to see if the fish is cooked but inserting a knife into the flesh to see if it’s cooked. Once cooked, remove carefully.
    5. Place the potatoes, fish and green vegetables on a plate, then pour the lemon butter sauce over the top and serve.
    6. Serve with some green beans or broccolini.

    LEMON BUTTER SAUCE

    1. Heat the shallots and garlic, then add peppercorns, bay leaf and wine. Reduce down by ¾.
    2. Add cream and reduce further until the sauce has thickened and turns dark cream in colour.
    3. Whisk in the butter over low heat (don’t boil it) until the butter has melted.
    4. Season with salt, pepper and lemon juice, strain and serve.

    Tip: Check the fish is cooked before serving. Cooking time will vary for different thickness of fish.

     

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Air Chef Air Frying OvenAir Chef Air Frying Oven
    • Rose 05 March 2015

      It his looks delicious! And so healthy, I would love to try this

    • Yvonne Stewart 22 March 2017

      Always looking for a different sauce for fish, this sounds terrific and I will certainly be making it

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    Guest 07 April 2020

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