Whole Roasted Barramundi with Herby Salad

While it’s tempting to stick to filets when you’re craving fish, don’t sleep on cooking it whole. The bones can help to avoid a dry, unappetising final result by adding moisture, flavour and additional protection from the heat. That’s why we’ve chosen to pan-roast a whole barramundi, topped with a fresh salad. Barramundi is sweet and mild and crisps up nicely in the oven in under 20 minutes – perfect for when you’re short on time but don’t want to skimp on flavour.

We stuff our barramundi with lemons and herbs to add a burst of bright, citrusy flavour before putting it in a roasting pan with squash and capsicums. A  salad of roasted veggies with shaved spring onions, fennel, radish, parsley, dill and tarragon placed on top of the fish is the finishing touch. Tender and tasty, this dish is almost too pretty to eat.

Chef's hat icon Difficulty

People icon Servings

Fish for two

Time icon Prep Time

15 minutes

Fuel type icon Cook Time

15 to 20 minutes

By Ooni HQ

Whole Roasted Barramundi with Herby Salad
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Note

We tested this recipe using our new roasting pan, made from stainless steel and designed to withstand the temperatures of an Ooni, but it also works just as well in home ovens. If using a different pan, just ensure it can withstand max temps of 400 °C. When using charcoal, we recommend choosing high-quality and food-grade charcoal.

Two hands tying kitchen twine round uncooked barramundi stuffed with lemon rings and herbs on a wooden cutting board on a table. One hand placing squash, capsicums, shaved spring onions, fennel, radish, parsley, dill and tarragon on a whole roasted barramundi in a dish on a table.

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

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