Whole Roasted Barramundi with Crispy Garlic Potatoes

Day PartDinner
Menu PartEntree
Cuisine TypeAmerican
Whole Roasted Barramundi with Crispy Garlic Potatoes

Chef Mychael Bonner
Lettuce Entertain You Enterprises

Barramundi is a sustainably farmed sea bass that offers chefs a more economical and widely available alternative to the wild species. The flavor is mild and offers a great canvas for grilling, frying, roasting or pan-searing. Chef Bonner of Lettuce Entertain You roasts the whole fish with a spice rub and accompanies it with crispy potatoes, lemon and fresh oregano.


1 whole barramundi, with back fins and gills removed
2 tbsp. spice rub (recipe follows)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup olive oil, divided
1/2 lb. Yukon gold potatoes, cut in half
2 garlic cloves, finely chopped
1 tsp. chopped fresh rosemary
2 sprigs fresh oregano, chopped
1 shallot, finely chopped
1 lemon, sliced
2 tbsp. unsalted butter

Spice rub
2 tbsp. toasted coriander
10 bay leaves
1 tbsp. granulated garlic
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme
1/4 tsp. cayenne pepper
1 tbsp. salt
2 tsp. freshly ground black pepper


  1. Preheat oven to 400 F. Prepare spice rub: In blender or food processor, combine all ingredients; cover and blend or process until ground and and well mixed.
  2. Rinse fish thoroughly to remove excess blood; pat fish dry with paper towels. With sharp knife, score fish on both sides. Season fish with spice rub; sprinkle salt and pepper over and inside the fish.
  3. Prepare potatoes: in bowl, toss together 1/4 cup olive oil with sliced potatoes, 1 teaspoon chopped fresh garlic and fresh rosemary; season with salt and pepper to taste. Arrange potatoes on sheet tray; bake in preheated oven for 12 to 15 minutes or until tender and evenly browned.
  4. In ovenproof saute pan, heat remaining olive oil over medium-high heat. Add the fish and gently press down to prevent curling. Cook about 5 minutes; turn and cook 3 minutes longer on second side.
  5. Place in preheated oven and roast 3 to 5 minutes. Remove from oven; drain off excess oil.
  6. Add chopped shallot, remainder of chopped garlic, 4 slices fresh lemon, oregano leaves and butter. Using a spoon, baste the fish and return to oven for 3 minutes.
  7. Remove fish from pan and place onto large serving platter. Arrange potatoes over and around fish; garnish with lemon slices, julienned green onions, fresh oregano leaves and a drizzle of olive oil.

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