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Baked Barramundi and Fennel




Source of Recipe


Western Star E-meals


List of Ingredients




4 baby barramundi/wild barramundi fillets (180g)
2 medium fennel bulbs
6 shallots
1 clove garlic
15 cocktail potatoes
200g Western Star Butter
100ml white wine
Salt and pepper




Recipe



Halve potatoes, place in cold salted water and bring to boil. Allow to cool.
(Use a casserole dish large enough for all ingredients or combine later in an oven tray)
Saute chopped shallots and garlic in butter.
Cut fennel lengthways through the centre and set aside leaves, then divide each half into 3 or 4 wedges.
Once garlic and shallots are slightly coloured add cool potatoes and season with salt and pepper.
Place fennel wedges flatly over shallots and potatoes and add white wine.
Season fish and stuff stomach cavity with fennel leaves.
Place fish atop, cover and bake at 220C degrees for 15min (whole fish) or 12min (fillets).
Remove from oven and leave covered for a further 5min.
Remove lid/foil and avoid steam.
Squeeze lemon juice over and serve with salad and steamed veggies.