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This light and zesty barramundi recipe is perfect for a simple, elegant dinner. Paired with a cool dill yoghurt sauce, it makes a lovely change from the usual midweek meals.
Ingredients:
- 4 barramundi fillets, skin on or off
- 1 tbsp olive oil
- Juice of ½ a lemon
- Salt and pepper, to taste
For the dill yoghurt sauce:
- ½ cup Greek yoghurt
- 1 tbsp chopped fresh dill
- 1 tsp lemon juice
- 1 small garlic clove, finely grated
- Salt, to taste
Method:
- Preheat oven to 180°C (fan-forced).
- Line a baking tray with paper and place the barramundi fillets on top.
- Drizzle with olive oil and lemon juice. Season with salt and pepper.
- Bake for 12–15 minutes or until the fish flakes easily with a fork.
- While the fish is baking, mix all the sauce ingredients in a small bowl. Adjust seasoning to taste.
- Serve the fish topped with the dill yoghurt sauce, alongside steamed green beans, baby potatoes or a crisp salad.
This dish is light, healthy and packed with flavour. The creamy sauce balances the lemony fish beautifully — and it’s ready in under 30 minutes.