Whole Roasted Barramundi with Black and White Truffle

Serves: 1-2

Prep Time: 10

Cook Time: 15


  • 1 whole Australis Barramundi, scaled and gutted (1 – 1 ¼ lbs)
  • 1 Medium black truffle, sliced thin
  • 1 Tablespoon white truffle oil
  • 1 Tablespoon of sea salt
  • 1 pinch of fresh, ground pepper
  • 1 Whole, roasted yellow tomato
  • ½ Cup saffron basmati rice
  • 1 Japanese eggplant
  • 1 Small bunch of fresh rosemary
  • 1 Small bunch of fresh oregano
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon Champagne vinegar
  • 1 Small shallot, rough chopped


for the Truffle Vinaigrette:

  1. Puree olive oil, 3 slices of black truffle, shallot and vinegar in a blender.
  2. Add salt and pepper to taste.

for the Roasted Barramundi:

  1. Pre-heat oven to 400 degrees.
  2. Remove head from fish, clean and pat dry.
  3. Cut 6-7 small incisions in thickest part of fish.
  4. Stuff incisions with truffle slices and fresh, whole oregano leaves.
  5. Generously season fish with salt and pepper inside and out.
  6. Rub fish with white truffle oil.
  7. Fill fish cavity with rosemary and oregano.
  8. Roast fish in 400 degree oven 10-15 minutes, or until done (should be flakey and delicate).

To serve, drizzle truffle vinaigrette around fish on plate. Serve with whole roasted tomato with saffron rice and roasted Japanese eggplant. Re-garnish with fresh oregano leaves for color.


“I like to serve barramundi whole on the bone. The fish I get from Australis are just beautiful, and lend themselves perfectly to an individual plate presentation. It has a really clean flavor, and requires no extensive preparation -- just a little olive oil, sea salt, pepper and a sprig of thyme, and you have a beautiful fish. Many of our patrons had never heard of barramundi, but those who try it love it – likening it to cross between red snapper and striped bass, which is great because it attracts people who are into Mediterranean cuisine and those who favor a traditionally American fish.”

- Steve Mandracchia, Executive Chef, Trump Restaurants LLC. Ingredients

Recipe Source:

Developed by Chef Steve Mandracchia, Executive Chef of Larchmont Shore Club

Visitor Comments

Be the first to comment using the form below.

Submit Your Comment

Enter characters seen here