Edit
Recipedia

Whole Roasted Barramundi with Crispy Garlic Potatoes

Serves2
IngredientsSeafood
Day PartDinner
Menu PartEntree
Cuisine TypeAmerican
Whole Roasted Barramundi with Crispy Garlic Potatoes

Chef Mychael Bonner
Lettuce Entertain You Enterprises
Chicago

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.
 

Ingredients

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

Steps

  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.

Latest Recipes

View More