John Myers
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Barramundi Cooked in Parchment on Green Asparagus.
The perfect barramundi cooked in parchment on green asparagus. recipe with a picture and simple step-by-step instructions.
- 2 Pcs. A 50g Barramundi fillet
- 1 Lemon untreated
- 2 Pc. Spring onion
- 2 Pc. Cherry tomatoes
- 1 Orange
- 10 Pc. Green asparagus
- Salt, pepper, thyme, rosemary
- 2 tablespoon Olive oil
Preparation:
- Buy fresh barramundi fillets or cut about 1kg of fish from the whole. If possible, no frozen goods. You can even get it fresh online. Do a little research. In any case, leave the flaky skin on the fillet. Rinse with cold water, pat dry and place a barramundi fillet on a piece of baking parchment (single portion). Then sprinkle with the spices and pour a tablespoon of olive oil over it. Wash off the lemon and orange and cut the lemon and onion into slices and spread on the barramundi fillet. Pour a tablespoon of orange juice over it and put a few strips of the orange peel on top.
Preheat the oven to 190 degrees
- Now close the parchment paper over the fish fillet. Fold the sides so that no liquid can run out. Place on a baking sheet and cook for 25 minutes. Now it is wonderfully cooked through and can be served.
Side dishes:
- We serve potato wedges or rice baked in olive oil as a side dish. A warm piece of ciabatta is enough on warm summer days. Drinks are available at will.
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