Lemon Myrtle & Pepperberry Baked Barramundi April 2, 2015 22:29

Recipe by: Lee Etherington
Serves as required


The simplest feature flavour for any fish but goes particularly well with wild-caught barramundi fillets or whole baby barramundi.

Plate sized Barramundi fillet per person

Lemon Myrtle & Pepperberry Seasoning


Olive oil


Rinse the fillets and rub all over with a small amount of olive oil (or spray can)

Sprinkle both sides with a small amount of seasoning

Add a 1/2 teaspoon of butter (not margarine!)

Wrap in foil and crimp ends.

Bake in 200*C oven for 15-20 minutes

Serve with steamed veggies & seasoning to taste.

The pepperberries will add purple flecks to the fish.