Garlic Butter Barramundi with Stuffed Organic Hasselback Potatoes


Garlic Butter Barramundi with Stuffed Organic Hasselback Potatoes

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Garlic Butter Barramundi with Stuffed Organic Hasselback Potatoes
Barramundi is one of my favourite types of fish to cook with (and eat of course), and we are so lucky that it's affordable and readily available to us here in Australia. It's a very versatile, clean and delicious fish, and this garlic butter barramundi dish served with spring onion stuffed hasselback potatoes is a quick way to get this amazing fish on the dinner table fast. In this recipe I use curry leaves and roasted curry powder in a really subtle way, so if you have curry powders and spices at home that don't get used as often as they should, try this little trick, you might be surprised with the result!
Garlic Butter Barramundi with Stuffed Organic Hasselback Potatoes
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Course Main Dish
Prep Time 20 minutes
Passive Time 40 minutes
Servings
Ingredients
Barramundi
Hasselback Potatoes
Serve With
Course Main Dish
Prep Time 20 minutes
Passive Time 40 minutes
Servings
Ingredients
Barramundi
Hasselback Potatoes
Serve With
Garlic Butter Barramundi with Stuffed Organic Hasselback Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. In a bowl mix together the garlic, ginger, curry leaves, salt, pepper and lemon juice. Pour over the barramundi and coat well. I like to use my hands to get all the flavours onto every part of the fish, use a glove if you need to. Then set aside.
  2. Leave the fish to sit for a while, while you make up the potatoes.
  3. Wash the potatoes and pat them dry with a paper towel. I tend to keep the skin on for this recipe, so I make sure it’s cleaned thoroughly. Alternatively you can skin your potatoes. Then cut thin slits into the potato leaving the bottom intact and place in a small glass baking dish.
  4. Lastly sprinkle over a little extra salt (flaked sea salt work great there if you have some), and the roasted curry powder.
  5. Bake the potatoes at 180 degrees for approx. 35-40 minutes.
  6. While that's baking you can finish the Barramundi.
  7. In a large non-stick pan, heat the butter. Using a little extra salt, lightly salt the skin of each fish and place into the butter skin first. Also make sure to add in any extra garlic that is still in the bowl. Cook the fish on all sides, occasionally basting the fish in the now garlic butter sauce. Cook for approx. 15 minutes or until cooked through.
  8. When the potatoes are done, then you can serve it and fish up on a bed of fresh organic salad leaves and some organic chopped tomatoes.
  9. Enjoy!
Recipe Notes

*You can also marinade the fish night before, this will give it extra flavour.

Check out more delicious recipes on my blog The Blunt Knife, the place where healthy recipes meet the flavours of Sri Lankan cuisine. Check us out on Instagram @the_bluntknife.


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