Lemon Barramundi Fillet

5 from 6 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 231 kcal


  • 800 g Barramundi fillet
  • 400 g Carrots
  • 400 g Waxy. Potatoes
  • 400 g Cooking cream
  • 10 ml Medium hot mustard
  • 8 g Vegetable broth
  • 2 Lemon
  • 1 Bd Parsley
  • Salt pepper,
  • 4 tbsp Olive oil
  • 20 g Butter


  • Wash carrots and potatoes thoroughly. Cut the unpeeled potatoes into 2cm cubes and place in a bowl. Salt, pepper and mix with the olive oil. Spread the potato cubes on a baking sheet lined with baking paper and bake for 20-25 minutes at 180 degrees until golden brown. Leave some space on the baking sheet for the barramundi fillets.
  • Peel the carrots and cut into thin slices. Put in a saucepan, add a little salt and cook for about 10-15 minutes until soft. Drain the rest of the water, add the butter to the carrot slices and let melt.
  • Carefully bring the cream with the vegetable stock and mustard to the boil briefly and add some water if necessary.
  • Rinse the fish fillets, pat dry, add salt and pepper. Wash the lemon with hot water and cut into slices. Place slices on top of the fillets and then place the fillets skin down next to the potatoes on the baking sheet. Cook the barramundi fillets for 12-15 minutes, until the fillets are no longer translucent.
  • Spread the potato cubes, carrot slices and the sauce on plates. Place the barramundi fillets in the saucepan. Sprinkle everything with a little chopped parsley. GOOD APPETITE !


Serving: 100gCalories: 231kcalCarbohydrates: 3.8gProtein: 0.9gFat: 24g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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