Barramundi with Herb Butter

How to make Barramundi with Herb Butter

Prep Time: 10 minutes        |        Cook Time: 10 minutes        |        Serves: 4 - 6

Ingredients

• 125g Pure Valley unsalted butter, softened and cubed
• ½ bunch dill, finely chopped, plus extra for garnish
• ½ bunch parsley, finely chopped, plus extra for garnish
• 1 tsp lemon zest
• ½ tsp Stonemill sea salt, plus extra to season
• 1 large, or 2 small lemons, thinly sliced
• 6 Ocean Royale barramundi fillets, thawed
• 1 tbsp The Olive Tree olive oil

Method

1. Preheat oven to 210°C (190C° fan-forced). Lightly spray a shallow baking tray with oil.
2. Place butter, dill, parsley, lemon zest and salt into a large bowl. Mix with a wooden spoon until well combined.
3. If making it ahead of time, place butter onto a piece of non-stick baking paper. Roll butter into a log and twist the ends tightly to secure it. Refrigerate.
4. Lay the lemon slices on the oiled tray. Top with the barramundi, skin-side down. Season and drizzle with oil.
5. Roast for 10 minutes or until the barramundi is just cooked through. Spoon over herb butter. Let fish rest and butter melt for a few minutes and then serve, garnished with fresh herbs.

Tips:

• Store herb butter, wrapped in the fridge for 5-6 days. You can also freeze compound butter.
• Wrap it to prevent freezer burn and use it within 2-3 months.
• You can substitute herbs for your favourites. Chives and coriander will also work well.
• When the barramundi is cooked, the raw, pearly-pink flesh turns completely opaque white.