I know. Everyone's "Parsley is there for garnish, right? It doesn't have a flavor?" but I beg to differ. Parsley tastes fresh and green (like spring) with a little hint of bitterness and can brighten up a dish. I only used the leaves in this recipe, saving the stems to flavor the stock I'll make from the Thanksgiving turkey carcass.
Even though I baked the fish at a high temperature, I didn't cover the barramundi, because I knew the sauce would keep it moist. As expected, the fish came out flaky and moist. Quite lemony and garlicky, obviously, but both flavors compliment rather than overwhelm the flavor of fish.
Baked Lemon & Parsley BarramundiYield: 2
- 1 Tbsp unsalted butter
- 2 Tbsp lemon juice
- 3 cloves garlic, pressed
- 2 Tbsp chopped fresh parsley
- ⅛ tsp black pepper
- 8 oz barramundi fillets
- Salt, to taste
- Preheat oven to 425°F.
- Melt butter in the microwave or in a small saucepan on the stove. Whisk in lemon juice, garlic, parsley, and black pepper. Set aside.
- Blot fillets dry and place in a baking dish or glass pie plate. Pour butter mixture over fish. Bake for 10 minutes at 425°F or until fish flakes easily with a fork and has reached 145°F.
- Season with salt to taste, if desired, and serve.