Barramundi en Papillote with Greek Salad
This barra recipe is baked in the oven and full of flavour! Paired with a super easy Greek Salad, it's the perfect weeknight seafood recipe.
Ingredients
- 2 Barramundi Steaks
- 1 capsicum (red or green, either is fine)
- 1 punnet of cherry tomatoes
- 1 lebanese cucumber
- 1 small red onion
- A handful of pitted olives
- A few capers (optional)
- Feta cheese
- 2 cloves of garlic
- Lemon pepper rub (or your favourite spice rub)
- Olive oil
- Red wine vinegar
- Oregano
Method
- Preheat oven to 180C.
- Very thinly slice a few pieces of garlic, onion, cherry tomato, olive and capsicum (just enough to cover the top of your fish, you don't need heaps). You can also add in a few capers if you have them handy, to make it extra delicious.
- Rub barramundi all over with a lemon pepper rub (or your favourite rub if you don't have any!).
- Place fish into the middle of a piece of baking paper and top with veggies. Crumble a cube or two of feta over the top, plus a drizzle of olive oil.
- Fold the baking paper into a parcel that fully covers the fish, then place onto a baking tray and bake for 20 - 30 mins or until the fish is cooked through completely.
- For the salad - slice remaining cherry tomatoes, cucumber, red onion, cucumber and capsicum. Mix through cubes of feta cheese and olives.
- For the salad dressing, combine two parts olive oil to one part red wine vinegar, plus a pinch of salt and pepper, then toss through the salad. Finally, add a big pinch of oregano to the salad and mix through.
- Serve together and enjoy!
Looks fresh and delicious! We can’t wait to try it out.