Whole Roasted Barramundi With Lemon & Harissa

9 Ingredients

Number of servings

2 lemons
1tablespoons harissa paste
2teaspoons honey
1 garlic clove, crushed
1/4 cup Woolworths extra virgin olive oil
800grams whole barramundi
1/4 bunch mint, sprigs picked, stems reserved
1/4 bunch continental parsley, sprigs picked, stems reserved
1 long red chilli, thinly sliced diagonally

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

There's nothing like a whole roasted barramundi to impress your guests. Treat your Christmas gathering to flaky barramundi baked with lemon and harissa.

Tip:

To cook this fish on the barbecue, preheat a barbecue hotplate (with hood) on high heat. Place fish on a large baking tray lined with foil and baking paper, then cook with the hood closed for 20 minutes or until cooked through.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.

Step 2 of 4

Zest and juice 1 lemon. Combine harissa, zest, honey, garlic and half each of the oil and lemon juice in a small bowl.

Step 3 of 4

Thinly slice remaining lemon. Score both sides of fish at 3cm intervals. Rub harissa mixture over skin and into cuts. Place half of the lemon slices and reserved herb stems in fish cavity. Place on tray, then top with remaining lemon slices. Bake for 20 minutes or until fish is cooked through and flakes easily.

Step 4 of 4

Place chilli, herb sprigs, and remaining lemon juice and oil in a small bowl and toss to coat. Serve fish topped with herb salad.

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