Wood Oven Roasted Barramundi

Serves: 1

Prep Time: 15 minutes

Cook Time: 20 minutes


  • 1 Barramundi, Whole, Head Off
  • 3 Thyme Sprigs, Fresh
  • 3 Orange Slices
  • 8 Basil Leaves, Fresh
  • 2 Artichokes with Stem
  • ¼ cup Fennel, Julienne
  • 1 cup Sauvignon Blanc
  • Kosher Salt and Black Pepper to taste


  • Fennel Top Sprigs As Needed


  1. Make sure the fish is rinsed clean, and pat dry with a towel. Season with Salt and Pepper
  2. Score the fish on one side wit three cuts ¼" deep.
  3. Place the fish in a shallow pan with the scored side up.
  4. Top the fish with the Thyme and orange slices.
  5. Cut the artichokes in half lengthwise. Add the artichokes, fennel and basil to the pan around the fish.
  6. Pour the wine over the fish and roast in a 700°F oven for 15-18 minutes. The fish should be just done.

To Serve:

Remove fish from the pan and place on the plate. Arrange the remaining ingredients on the plate and fish. Serve immediately.


Created by Chef David J. Schneider, Hilton Virginia Beach Oceanfront

Visitor Comments

By safi lahsen on Oct 6, 2011

excellent recipe and fish are very healthy

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