It’s been way too long since I’ve talked about Barramundi around here! Barramundi happens to be one of our favorite fish. It’s relatively mild in flavor, easy to cook and pairs well with so many different dishes.
When Bob and I were traveling in CO last summer, I wrote a post with information about Barramundi. Since then, we’ve only had it a couple of times, but this week I had a strong craving for it. Isn’t it interesting how that happens?
This is definitely a “Keep it Simple, Silly” dinner . . . perfect for a weeknight.
The fillets were frozen, so I set them in cool water to thaw as I prepared the vegetables, and threw them in the oven to roast. After about 15 minutes, the Barramundi was ready to be placed in a pan, where I sprinkled the fillets with ground black pepper.
Last, I placed lemon slices on top and put the pan in the oven. After 15 minutes at 400°F, dinner was ready!
Perfectly flaky, not at all dry, with a lovely black pepper and lemon seasoning.
I personally love to squish the lemon with my fork, so I can dab the Barramundi and brussels sprouts in the juice.
Have you ever had Barramundi?