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Whole Baked Barramundi with Sauce Vierge

Whole Baked Barramundi with Sauce Vierge

Shilpi & Etienne | between2kitchens
A beautiful cooked whole fish, baked in the oven for less than 30 minutes and served with a simple dairy and gluten free sauce made from tomatoes, pine nuts, olives and basil.
3.84 from 6 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Australian, French
Servings 4 people
Calories 480 kcal

Equipment

  • oven tray
  • butcher string
  • scissors

Ingredients
 
 

For the Fish

  • 2 whole barramundi 800g-1kg each (1.7lbs to 2.2lbs)
  • 2 tbsps olive oil
  • 1 large lemon
  • 2 sprigs thyme
  • 4 cloves garlic
  • salt & pepper

For the Sauce Vierge

  • 4 no. roma tomatoes
  • 1 large shallot
  • 60 g pine nuts
  • 50 g kalamata olives
  • 1 bunch basil
  • ½ lemon
  • 125 ml olive oil
  • sea salt and pepper to taste

Instructions
 

For the Fish

  • Rinse the fish under cold water and pat dry. Slice the lemon in rounds and crush the garlic clove with your fist.
  • Stuff the fish with the lemon slices, crushed garlic, thyme, basil stems (left from the sauce vierge). Rub the outside of the fish with olive oil and sprinkle salt on all sides. Season the insides with salt and pepper.
  • Place the fish on baking paper before placing it on the baking tray. Bake in a pre-heated oven at 190°C (375°F) for 20 to 25 minutes.

For the Sauce Vierge

  • Cut the tomatoes lengthwise in four. Remove the seeds and cut into dices.
  • Peel the shallots and cut in small dices. Chop the basil leaves lengthwise
  • Toast the pine nuts in a pan for a few minutes until they turn light brown.
  • Cut the olives into fours.
  • In a bowl combine all the ingredients and add the olive oil, juice from ½ a lemon, salt and pepper.

Notes

How to check the doneness
Check the doneness by running your knife carefully between the bone and the flesh, just above the stuffing. Cooked fish will flake easily and it will not have that translucent, raw appearance.

Nutrition

Nutrition Facts
Whole Baked Barramundi with Sauce Vierge
Amount Per Serving (175 g)
Calories 480 Calories from Fat 459
% Daily Value*
Fat 51g78%
Cholesterol 1mg0%
Sodium 199mg9%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 3g6%
Vitamin A 201IU4%
Vitamin C 24mg29%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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