RECIPE FOR BARRAMUNDI FISH RECIPES
BARRAMUNDI WITH LEMON BASIL SAUCE RECIPE | ALLRECIPES
Barramundi has been available quite often in my local supermarket. This recipe would also be good with tilapia. The butter-lemon-basil sauce is also good over brown rice.
Provided by spice of life
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush fish with olive oil.
- Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
- Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
- Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.
Nutrition Facts : Calories 673.5 calories, CarbohydrateContent 21.9 g, CholesterolContent 169.2 mg, FatContent 53.1 g, FiberContent 1.5 g, ProteinContent 25.3 g, SaturatedFatContent 30.5 g, SodiumContent 666.3 mg, SugarContent 2.4 g
PAN-FRIED BARRAMUNDI RECIPE | ALLRECIPES
Steps:
- Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.
- Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.
- Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.
Nutrition Facts : Calories 672.6 calories, CarbohydrateContent 15.8 g, CholesterolContent 46.9 mg, FatContent 58.7 g, FiberContent 1.9 g, ProteinContent 23 g, SaturatedFatContent 6.6 g, SodiumContent 519.1 mg, SugarContent 0.2 g
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PAN-FRIED BARRAMUNDI RECIPE | ALLRECIPES
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- Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.
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