Australia’s Number one eating fish … There is nothing that compares to a fresh Barramundi baked whole in the oven or on the BBQ Weber style … (Add some sliced pineapple for the all Qld Dish) … With a texture and taste equal to its reputation Barramundi is sure to please everyone … At all Aussie Seafood House Stores we are happy to Clean, Steak or Fillet for Free, so come and grab your Barra Barry … Stores at Capalaba West, Durack and Strathpine stores Open 7 Days a Week …
Baking in foil
Lots of people prefer to bake their fish by wrapping it in foil. This method is very efficient, as it cuts down on oven and utensil cleaning time. By wrapping the fish in a protective covering, it has a similar effect to steaming, as moisture is sealed within the foil rather than escaping into the oven. This is an excellent way to ensure that your fish does not dry out and it also helps to seal in aroma and flavour. Preheat the oven to around 200°C and grease the base of a large piece of foil with butter. Take the piece of fish and season it with salt and pepper. Place the fish onto the foil, add some herbs and lemon juice, fold up the sides of the foil and seal at the top. Place into the preheated oven and cook for the specified time until the flesh is white and firm.
If baking a whole fish in foil, ensure that the fish is properly cleaned, scaled and gutted before wrapping it in foil. The head, tail and skin can be left intact and the body cavity can be stuffed with herbs and lemon or with a breadcrumb mixture. Cooking a whole fish in foil will take much longer, perhaps around 40 – 50 minutes. Calculate 15 minutes per half kilo of fish plus an additional 15 minutes. Once the fish is done, remove it from the oven and foil and skin before serving.
Baking in the oven without foil
Oily fish such as trout or lean fish that is stuffed or coated can be baked in the oven on a baking tray. Even lean types of fish on their own can be baked, although the flesh will tend to be a bit drier. Generally, whole fish are baked using this method.