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
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.