Baked barramundi with chilli and green-bean salsa

Baked barramundi with chilli and green-bean salsa

(8) Rate it

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Top this buttery barramundi with zesty homemade salsa for a spicy asian kick.

Featured in
Easy entertaining, Asian recipes


  • 100g butter, softened
  • 2 cloves garlic, crushed
  • 2cm piece ginger, finely grated
  • 4x 200g pieces barramundi, skin on, pin-boned
  • 2 large bunches broccolini, trimmed
  • 1 tablespoon extra virgin olive oil

Green-bean salsa

  • 100g green beans, trimmed, thinly sliced
  • 1/2 small red onion, finely chopped
  • 1 clove garlic, crushed
  • 2 limes, zested, juiced
  • 1 tablespoon finely chopped mint
  • 1 tablespoon finely chopped coriander
  • 2 teaspoons Thai red curry paste
  • 2 long red chillies, seeded, finely chopped
  • 60ml (1/4 cup) vegetable oil


  • Step 1
    To make salsa, combine all ingredients in a bowl and season with salt and pepper.
  • Step 2
    Preheat oven to 200C. Combine butter, garlic and ginger in a small saucepan over low heat, and cook until butter is just melted.
  • Step 3
    Place barramundi, skin-side up, in an ovenproof dish and pour over butter mixture, then season. Bake for 10 minutes or until just cooked through. Rest for 5 minutes.
  • Step 4
    Meanwhile, cook broccolini in a saucepan of boiling salted water for 4 minutes or until tender, then drain. Place in a bowl with extra virgin olive oil, season and toss to coat.
  • Step 5
    Divide barramundi among plates, top with salsa and serve with broccolini.

  • Low carb
  • Low sugar


  • 2490 kj


  • 43g

    Fat Total

  • 16g

    Saturated Fat

  • 8g


  • 46g


  • 165mg


  • 422.78mg


  • 2g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve
  • Author: Dominic Smith
  • Image credit: Jeremy Simons
  • Publication:



Please enter your comment!
Please enter your name here