Barramundi with Fennel and Oranges

Serves: 4-6

Prep Time: 15

Cook Time: 15


  • 2 whole barramundi, scaled, gutted, gills and fins removed
  • 1 1/2 Tbsp olive oil
  • 1 fennel bulb, thinly sliced (white part only)
  • Sections from 2 oranges
  • 1 tsp balsamic vinegar (optional)
  • Herbs for garnish (fennel fronds, parsley, cilantro, or mint)
  • Salt and pepper


  1. Preheat the broiler.
  2. Wrap a broiling pan with foil.
  3. Rinse fish and thoroughly dry with paper towels in and out.
  4. Place in a broiling pan, season with salt and pepper in and out, and coat with 1/2 Tbsp of olive oil.
  5. In a bowl, toss fennel and oranges with remaining 1 Tbsp of olive oil and balsamic vinegar.
  6. Season with salt and pepper, and spread over fish.
  7. Broil fish for 10 minutes flipping half way through cooking time. The barramundi will be done at this point. For fish substitutions thicker than 1 inch, turn the oven down to 425F, and finish cooking in the oven so that the total cooking time (broiling plus baking) is 10 minutes per inch of thickness. Check if the fish is done by inserting a knife between the top fillet and the back bone. If you meet no resistance and can gently start to lift the fillet off the bone, the fish is done.

To serve, place the fish on serving plates, top with fennel and oranges, and pour the juices from the broiling pan over fish. Sprinkle with herbs and serve.

Recipe Source:

Recipe and photo courtesy of Helen Rennie and

Visitor Comments

By eric theuma on Feb 3, 2011

i’ve tried this one at home and we really liked it.  thanks!

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