Baked Lemon Caper Barramundi

Welcome back!

Today, we have another recipe for the barramundi fish! This time, it's with a delicious lemon-caper sauce. It's very simple to cook and makes for a quick and tasty meal. As mentioned in our previous recipe for barramundi, the barramundi is a soft and mild fish that can pretty easily pair with various flavors because of its lack of strong taste, so the range of recipes you can make with this fish is quite large, as seen in the contrast between this and the previous recipe.

Baked Lemon Caper Barramundi

Ingredients:

2 1-pound barramundi fillets
2 cloves garlic, minced
2 tablespoons butter, melted
2 tablespoons lemon juice
1 tablespoon capers
1/4 cup dry white wine
Salt and pepper

Directions:

With a paper towel, pat the fish dry.
Cut each filet up into smaller serving sizes.
Combine the garlic, butter, lemon juice, capers, and white wine to make the sauce. Mix it together.
In a baking dish, put in the fish and pour the sauce on top.
Bake in the oven at 375°F for 18 minutes.

This is actually a pretty common flavor combination for many things, especially other fish, like we kinda did with the Dover Sole (just without the capers), or with chicken, like in the Chicken Piccata. It's a very Mediterranean/Italian flavor, so you can check out some of our other recipes that hail from that region to pair with this fish like couscous or gnocchi.

-Chefpo

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