A show-stopping centerpiece for any dinner table. This whole barramundi is stuffed with a fragrant dill and lemon filling, then baked to perfection for a tender, aromatic dish bursting with freshness.
Whole Baked Barramundi with Dill Lemon Stuffing
Ingredients
- Barramundi
- 1 Whole barramundi, gutted
- 1 Lemon, zested & sliced
- 1 Dill bunch, chopped
- 1 tbsp seeded mustard
- 1 tbsp honey
- Olive oil
- Salt
- Pepper
Method
- Preheat the oven to 220°C fan-forced. Line a baking tray with baking paper.
- Rinse the barramundi with cold water and pat dry.
- Score the fish with a sharp knife, cut lightly through the skin from head to tail vertically.
- Zest and slice 1 lemon. In a bowl mix lemon slices, zest, dill, seeded mustard, honey, salt, pepper and olive oil and stuff the belly of the fish. Place 3-5 lemon slices on top of the fish too.
- Bake for 25 minutes or until the fish is cooked through and flakes easily.
