When it comes to seafood, it’s definitely a weakness with me. And I don’t mean eating it! I’m actually talking about cooking it! Yes, it’s an area that I require more practice in. Fish wasn’t a common dish for me when growing up. I suppose it had to do with a lot of my fussy tendencies and complaints about fish having “too many bones”. Although somehow, I never complained when eating battered, deep fried fish from the local fish and chip shop on the odd occasion.
In an effort to improve myself I purposely DID NOT avoid the fishmonger when I was out grocery shopping last week. There was so much to choose from in there! After a little consultation he persuaded me to go for the whole baby barramundi. I’ll be very honest and say I don’t know much about this fish but subsequent research has yielded a ton of information. The word barramundi is Aboriginal in origin and means “large-scaled river fish”. They are available as both wild caught and farmed and mostly come from the Northern end of Australia. The smaller barramundi weigh about 400-600 grams and are about 30-70cm in length. Perfect for a single plate. Once cooked they have a moist, flaky flesh with a mild flavour.
I’m grateful that the lovely fishmonger cleaned, scaled and gutted the barramundi for me. All I had to do was get it home and get creative with it. I opted in the end to bake it in a foil pouch in a very hot oven. This allowed me to play with ingredients and flavour combinations. And that’s the real beauty of baking it in a foil pouch. You could easily adjust it to your own taste and add whatever you feel like (within reason of course). Also, if you feel like frying a whole fish you can’t go past Peter from Kalofagas’ recent post which can be found here. I’ll be trying that method really soon! Now, onto the barramundi “kleftiko“…ahem!
RECIPE FOR COOKING A WHOLE BABY BARRAMUNDI IN FOIL
(Please be wary of how your oven operates. The times given are approximate to my “multi personality” oven! You can opt to cook the fish using this method on a barbecue as well. Also, I urge you to play around with ingredients you have on hand).
- 1 whole baby barramundi
- 3-5 stalks of green onions or spring onions
- a handful of fresh dill
- 4-5 slices of fresh lemon
- one teaspoon of chili flakes
- a good “splash” of extra virgin olive oil
- 1/2 cup of white wine
- salt and pepper to taste
- First off create a foil envelope or pouch, ensuring there is some space for at the top of the pouch. You can join two pieces together, making sure the “seal” is located on the top.
- Place your fish in the pouch and proceed to add your desired ingredients.
- Seal it very carefully ensuring there are no leaks.
- Place in a pre heated 200 deg C oven and cook for 10 mins on one side and flipping it over and cooking it for 10 mins on the other side. Total time should be no more than 20-25 mins.
- Serve immediately with a green salad if desired.
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{ 26 comments… read them below or add one }
I am not sure we have this fish is California, but it is a great method to incorporate in so many others. GREG
absolutely stunning photo… thanks so much for the eyeful… the black and white composition was really perfect.
The fish looks a little bit scary but I’m sure it tasted great!
Pete, I’ve seen Barramundi live in tanks here and I really must try it out. Good on ya for eating more fish, especially whole fish. Packettes of food are nice surprises and your, ahem…Kleftiko with Barramundi sounds delish in my books.
A great part of Greek cooking is adapting a traditional method or recipe and adapting it to your area, geographical location. It’s part of what makes Greek cuisine great.
Hola Peter! Fish is always a great choice! and cooking it this way makes things so simple and flavourful
. Also, there’s nothing to clean afterwards…. which adds 10 more points to the recipe ;D.
Those first pictures are so neat!
A gorgeous way of cooking that fish! I love your shots!
cheers,
Rosa
Great photos and perspective. And I’m happy to be reminded about pouch cooking. I haven’t done it in a while and it’s a much healthier technique that ensures a moist product.
These photos remind me of something I’d find in a Gourmet Magazine spread. The contrast and black background in the last shot is exquisite. Thanks.
My parents love fish and we used to eat it all the time, but I don’t make it very often because here in the middle of nowhere (Ohio) the little fresh fish that is available is ridiculously expensive. I need to eat more seafood and fish, though. Your recipe reminded me of how my mom cooks trouts and red snappers. I am really really craving fish now
I am sure this would be excellent with perhaps a whitefish, trout or a perch that are found in our local rivers and lakes Peter. Love simple and tasty dishes!
We also didn’t see alot of fish being cooked at home and I’ve always had this insecurity about experimenting with it. It just seems so easy.
stunning photography as always peter
the last photo with the herbs set against the silver of the foil and fish is truly enticing
Your pictures are beautiful! The recipe ain’t bad either! Nice post, glad I found your blog. Pam
Found you via Sweet Paul and your site is fantastic! Making me so homesick – Barramundi!! Love your fresh approach to food – it’s inspiring me.
Good lord i love Barramundi. It’s brilliant seared on the bbq as fillet steaks and is wonderful in an aromatic fish curry. But I confess, you’ve persuaded me to try it whole the way you cooked it! YUM
When it comes to fish, simplest is often best. This sound fantastic, but why no finished shots?
I had the same when growing up ! No fish for me and all those bones… well, that simply didn’t do. I did learn to love fish over time and your barramundi looks gorgeous!
Sounds delicate and delicious! The photos of the whole fish are great!
Beautiful lighting and tones on the first shot.
Peter, Cooking a whole fish has been on my mind for a week now, since I saw two Italians (one blogger) and one on cooking show, baking a whole fish in salt. I have never done it either, and my goal is to learn how and learn to filet. I love your bottom photo..so clean and clear.
Whole fish in foil is a great recipe for not only indoors but outdoor and camp-out cooking as well. Love your photography!
Regards,
CCR =8~)
I love cooking whole fish this way … easy execution and easy clean-up! Plus it yields amazing flavor. The white wine is a great addition. I made an extra-large porgie in foil last week but added just the fresh dill sprigs, garlic, lemon and olive oil. I will definitely tweak that to inlcude wine and scallions as your recipe does next time.
I laughed when you mentioned the bones in fish – my mother used to make me chew 13 times per bite when eating fish so I wouldn’t choke
Looks amazing! I think this is a great easy way of cooking whole fish – very Jamie Oliver. I must admit, I’m not much of a whole fish cooker either so I understand your wariness – those complicated dishes I usually leave in the capable hands of my parents!
Gosh do love that first photo.
Its the first shot ! Absolutely fantastic, love the simplicity of it and yet its all there !
I can just about get the aroma of that dill and spring onion …yumm , You’ve done well … now next go for crabs 
) So glad to be back !
Brave move Peter, so glad you bought that baramundi
Missed you too love
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