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Whole Roasted Stuffed Barramundi

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Chef Jen Flock of Browne Trading makes a Whole Roasted Barramundi at the New England Culinary Arts Forum in Edgecomb, Maine. You try this recipe for once!!
  Shallot 1 Small
  Red onion 1⁄2
  Roma tomato 1
  Parsley 1⁄2 Bunch (50 gm)
  Fresh thyme sprig 10
  Extra virgin olive oil 2 Tablespoon
  Sea salt To Taste
  Cracked pepper 1 Teaspoon
  Barramundi 4 Pound, scaled gilled and gutted
For st andre and caviar crostini
  Triple cream cheese 1⁄2 Pound (St Andre Cheese)
  Baguette 1
  Caviar 30 Gram (1 Tin Sturia)
For pan seared loch duart with artichoke mousse butter
  Salmon fillets 16 Ounce, seasoned with olive oil, salt and pepper (Loch Duart, 2 Fillets Of 8 Ounce Each)
  Artichoke mousse 8 Ounce (1 Jar)
  Creme fraiche 2 Tablespoon
  Butter 1⁄2 Cup (8 tbs), softened (1 Stick)
  Shallot 1 , minced
  Lemon 1
  Flat italian parsley 1⁄2 Bunch (50 gm), chopped
  Chives 1⁄2 Bunch (50 gm), chopped
  Salt To Taste
  Pepper To Taste

Pre-heat oven to 400 degrees. Rough chop tomato, onion and shallot; place in bowl. Add whole thyme and parsley, salt and pepper. Cut lemon in half, and again in quarters, squeeze juice into bowl. Add about 1 Tbsp of Olive Oil. Mix and set aside. Set Barramundi’s on a sheet pan, lightly coat with Olive oil, and season lightly with salt and pepper making sure to get inside the belly. Take tomato mixture and stuff into the cavity of the fish. Whatever juice is left, pour over the skin. Bake in oven for 15-20 minutes, (until flesh lifts easily from bones in the thickest part of the fish, near the head)

St Andre and Caviar Crostini
Preheat oven to 425 degrees. Slice Baguette into crositinis. Spread St andre onto crostini. Bake in oven until golden brown (about 8 minutes). Finish with small dollop of Caviar and serve.

Pan seared Loch duart with Artichoke mousse butter
Pre-heat oven to 350 degrees. Over medium heat in heavy bottom skillet, add 2 T of Extra Virgin Olive Oil and allow to heat up. When you tilt the skillet the oil should flow quickly across the pan. Place the fillets flesh side down in pan. Allow the salmon to get a nice sear on it, good color, about 6 minutes. Flip the fillets over and place whole skillet in oven. Let finish, about 12-15 more minutes. In a bowl, add softened butter, artichoke mousse, crème fraiche, minced shallot, chopped herbs, juiced lemon and salt and pepper. Mix well, set aside. Place Fish on a plate and garnish with a quenelle of artichoke butter and some chopped chives.

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Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Enjoy your holidays with an awesome whole roasted barramundi. See this incredible video that presents this outstanding flavorful roasted fish recipe that can be prepared effortlessly in your kitchen. The recipe is worth trying and this video would surely be offer you great help.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1949 Calories from Fat 585

% Daily Value*

Total Fat 97 g148.9%

Saturated Fat 32.7 g163.6%

Trans Fat 1 g

Cholesterol 237 mg79%

Sodium 1384 mg57.7%

Total Carbohydrates 96 g32.1%

Dietary Fiber 6.6 g26.2%

Sugars 46.9 g

Protein 185 g370.4%

Vitamin A 105.2% Vitamin C 109.9%

Calcium 31.7% Iron 41.5%

*Based on a 2000 Calorie diet

Whole Roasted Stuffed Barramundi Recipe Video