Barramundi baked with fennel

    35 minutes

    Fish and fennel are a perfect match in this exotic dish, which is surprisingly simple to make. It's flavoured with capers, olives and white wine, and is just as satisfying with any white fish fillet.

    5 people made this

    Serves: 4 

    • 2 small bulbs fennel
    • 2 shallots, finely sliced
    • 4 skinned barramundi fillets (about 150 g each)
    • freshly ground black pepper
    • 1 lime
    • 1 tablespoon capers
    • 1 garlic clove, finely chopped
    • 6 pitted black olives, finely diced
    • pinch paprika
    • ⅔ cup dry white wine

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 220°C. Trim the fennel, reserve the feathery fronds to use as a garnish and finely slice the rest. Arrange sliced fennel in a shallow ovenproof dish large enough to take the fish fillets in a single layer. Add shallots and place fish on top. Season with pepper to taste.
    2. Pare a few strips of lime zest to use as a garnish and grate the rest. Scatter capers, garlic, olives, paprika and grated zest over fish, then pour wine over the top.
    3. Cover dish with a lid or foil and bake for 20 minutes, or until fish turns opaque and flakes easily. Serve hot, garnished with fronds of fennel, lime zest and paprika.


    *Jewfish or ocean perch can be substituted for the barramundi.
    *Try serving with baby new potatoes or nicola potatoes and a medley of steamed vegetables such as carrots, cauliflower, snow peas, broccolini (tenderstem broccoli) and baby corn.

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