Barramundi With Lemon Basil Sauce

History

As found on Wikipedia

Barramundi is a loanword from an Australian Aboriginal language of the Rockhampton area in Queensland[3] meaning “large-scaled river fish”.[4] Originally, the name barramundi referred to Scleropages leichardti and Scleropages jardinii.[5]

However, the name was appropriated for marketing reasons during the 1980s, a decision that has aided in raising the profile of this fish significantly.[5] L. calcarifer is broadly referred to as Asian seabass by the international scientific community, but is also known as Australian seabass.

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Ingredients

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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