As found on Wikipedia
Barramundi is a loanword from an Australian Aboriginal language of the Rockhampton area in Queensland meaning “large-scaled river fish”. Originally, the name barramundi referred to Scleropages leichardti and Scleropages jardinii.
However, the name was appropriated for marketing reasons during the 1980s, a decision that has aided in raising the profile of this fish significantly. L. calcarifer is broadly referred to as Asian seabass by the international scientific community, but is also known as Australian seabass.
You can find the recipe below and at this link
4 (4 ounce) fillets barramundi (Asian sea bass, 1 tablespoon olive oil, or as needed, ½ teaspoon seafood seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon lemon zest, 1 pinch dried thyme, 1 cup melted butter, ¼ cup lemon juice, ¼ cup white wine, 2 tablespoons chopped fresh basil, or to taste
- Step 1Preheat oven to 375 degrees F (190 degrees C).
- Step 2Brush fish with olive oil.
- Step 3Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
- Step 4Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
- Step 5Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.
A different recipe by video
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