Baked barramundi with chilli and green-bean salsa

title="Baked barramundi with chilli and green-bean salsa"
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(8) Rate it

• 0:20 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Top this buttery barramundi with zesty homemade salsa for a spicy asian kick.

Featured in
Easy entertaining, Asian recipes

Ingredients

• 100g butter, softened


• 2 cloves garlic, crushed


• 2cm piece ginger, finely grated


• 4x 200g pieces barramundi, skin on, pin-boned


• 2 large bunches broccolini, trimmed


• 1 tablespoon extra virgin olive oil

Green-bean salsa

• 100g green beans, trimmed, thinly sliced


• 1/2 small red onion, finely chopped


• 1 clove garlic, crushed


• 2 limes, zested, juiced


• 1 tablespoon finely chopped mint


• 1 tablespoon finely chopped coriander


• 2 teaspoons Thai red curry paste


• 2 long red chillies, seeded, finely chopped


• 60ml (1/4 cup) vegetable oil

Method

• 
  
  
  Step 1
  
  
  
  
  To make salsa, combine all ingredients in a bowl and season with salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Preheat oven to 200C. Combine butter, garlic and ginger in a small saucepan over low heat, and cook until butter is just melted.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place barramundi, skin-side up, in an ovenproof dish and pour over butter mixture, then season. Bake for 10 minutes or until just cooked through. Rest for 5 minutes.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, cook broccolini in a saucepan of boiling salted water for 4 minutes or until tender, then drain. Place in a bowl with extra virgin olive oil, season and toss to coat.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Divide barramundi among plates, top with salsa and serve with broccolini.
  
  
  

• Low carb


• Low sugar

Nutrition

• 2490 kj

  Energy




• 43g

  Fat Total




• 16g

  Saturated Fat




• 8g

  Fibre




• 46g

  Protein




• 165mg

  Cholesterol




• 422.78mg

  Sodium




• 2g

  Carbs (sugar)




• 3g

  Carbs (total)

All nutrition values are per serve

• Author: Dominic Smith


• Image credit: Jeremy Simons


• Publication: Taste.com.au

Source: taste.com.au