Barramundi baked with fennel

Barramundi baked with fennel


2 people made this

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.

Patsy Jamieson, Diane Temple

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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