Hands-on prep time: 10 minutes
This recipe works well with any white-fleshed fish. Try it with mahimahi, basa, tilapia, or whatever is on special at the fishmonger. It makes an awesome addition to salad or tacos.
4 barramundi fillets (approximately 200 g each) or 1 whole fish (approximately 1 kg)
2 tablespoons olive oil
1 large lemon
1 teaspoon garlic powder
1/4 cup sliced spring onion (scallion)
2 tablespoons chopped fresh parsley (optional)
Fresh herbs, to serve
- Preheat the grill on high.
- Lay the fish in a glass dish or on a baking tray lined with baking paper and drizzle with olive oil.
- Grate the zest from the lemon and sprinkle it over the fish, then squeeze half the lemon juice over and sprinkle with garlic powder. Thinly slice the remaining lemon half and lay over the top of the fish.
- Scatter the spring onion and parsley (if using) over the top.
- Grill for 15-20 minutes until the fish is cooked through and flakes with a fork. Serve scattered with herbs.
Before cooking, prep the fish and freeze in portions. You can defrost a portion in the fridge before grilling.
Cooked fish can be stored in the freezer for up to a month. Store leftovers in the refrigerator overnight.
Many lemons from the supermarket are waxed. Avoid getting wax all over your fish by pouring boiling water from the kettle over the lemon in your kitchen sink. Give it a quick scrub with a vegie brush to remove any residue.
Recipe by Sally O'Neil.