Easy barramundi with lemon

Fish fillets steamed in parcels are an easy, fail-proof and mess-free way of cooking fish, especially if you’re a novice at frying fillets. You can rest assured the flesh will be beautifully succulent and the unwrapped parcels will look just gorgeous on dinner plates. 

How to make easy barramundi with lemon: key tips

Wrapping the fillets in parcels to cook is an easy way to keep the flesh of the fish intact, as well as lovely and moist. If you’re not careful, fillets can easily dry out and fall apart when fried in a pan. But, in this method, there is no tricky turning fillets over to cook each side and risking their demise and, because the fillets are steamed in their own juices and lemon juice, they are nice and juicy every time.

You can place the fillets directly on greased foil, but you could just as easily wrap the fish in baking paper-lined foil, which looks better when presenting the fillets on the dinner plates, and also ensures the fish doesn’t stick to the foil.

What’s in easy barramundi with lemon?

Barramundi is a mild-tasting fish with a beautiful firm flesh that won’t fall apart easily when baked. It works very well for this dish, but you could also use any other firm white fish.

Lemon is a classic flavour match for fish, but in this recipe it also provides more liquid for steaming the fish. Try adding coarsely chopped coriander leaves, chopped green shallot and thinly sliced long red chilli to the parcels for extra flavour and colour.

Baking fish takes the hassle out of cooking fish, so here are 40 baked fish recipes that are going to be your new favourite dinners. Whether you’re a fan of tuna or a lover of salmon, we have a recipe that’s perfect for you. Want even more? These fish and seafood recipes will satisfy your seafood fix.

This recipe was originally submitted by laurab_aus, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.