Oven Roasted Barramundi and Baby Leeks with Mustard and Dill

Serves: 4

Prep Time: 30 Minutes

Cook Time: 25 Minutes



2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill, plus extra sprigs for garnish
1 to 2 teaspoons Sriracha or hot sauce, to taste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

2 pounds barramundi filets
1/2 pound baby leeks or thick green onions


Whisk sauce ingredients in a wide shallow bowl. Add the barramundi filets and turn to coat. Cover and refrigerate for 30 minutes.

Preheat oven to 350°F (180°C). Remove the filets from the marinade and place  in one layer in a large baking dish. Add leeks to the marinade and turn to coat. Arrange the leeks around the filets. Bake until fish is cooked through, about 25 minutes. Serve garnished with dill sprigs.

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