I used barramundi in this dish, which the man at the seafood counter recommended as a sweet, mild fish similar to sea bass. I like bass and was happy to try something new as we've been eating a lot of tilapia and tuna lately. He said to cook the barramundi at 400°F for ten minutes or until it was white and flaked easily with a fork, so that's exactly what I did.
Cilantro & Lime Baked BarramundiYield: 2
- 2 6 oz frozen barramundi fillets, thawed
- Juice of half a lime
- 1 cup grape tomatoes, halved or quartered (depending on size)
- ½ cup diced red onion
- 3 Tbsp chopped cilantro
- 2 tsp olive oil
- ¼ tsp ground black pepper
- Preheat oven to 400°F.
- Pat fish dry. Place in a baking dish. Rub with 1 tsp olive oil.
- Mix remaining ingredients together in a bowl, and pour the mixture over the fish.
- Bake for 10 to 15 minutes, or until the fish flakes easily with a fork.
- Garnish with additional cilantro, if desired (I forgot), and serve.
Overall, I was very pleased with this dish and will definitely be making it again (with garden tomatoes, hopefully). The fish, while sweet and mild, was not overwhelmed by the sweetness of the tomatoes or the tartness of the lime. And, happily, the cilantro was not in the least bit soapy-tasting, but added a welcome grassy/summery note. I know "grassy" sounds a bit off-putting, but it was a bright green flavor that made me think of grass or chlorophyll.