Baked barramundi with lemon caper mayonnaise

Baked barramundi with lemon caper mayonnaise
  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Easy

For a quick 25 minute meal, try this baked barramundi dish served with potatoes and lemon caper mayonnaise.

Featured in
Easter, Easy dinner recipes


  • 4 x 150g barramundi fillets
  • 4 Coles Australian Red Royale Potatoes, coarsely chopped
  • 1/2 cup (60g) frozen peas
  • 1 cup (300g) whole-egg mayonnaise
  • 1 lemon, rind finely grated, juiced
  • 4 cornichons, finely chopped
  • 1 tablespoon drained capers, coarsely chopped
  • 1 tablespoon finely chopped tarragon
  • 1 tablespoon finely chopped mint
  • 2 celery sticks, thinly sliced diagonally
  • 60g pkt Coles Australian Baby Rocket


  • Step 1
    Preheat oven to 200°C. Line a baking tray with baking paper. Place the fish, skin-side down, on the lined tray. Lightly spray with olive oil spray. Season. Bake for 15 mins or until just cooked through.
  • Step 2
    Meanwhile, cook the potato in a large saucepan of boiling water for 10 mins or until tender. Add the peas and cook for a further 1 min or until cooked through. Drain well and transfer to a large bowl.
  • Step 3
    Combine the mayonnaise, lemon rind, lemon juice, cornichon, caper, tarragon and mint in a medium bowl. Add half the mayonnaise mixture to the potato mixture and toss to combine. Add the celery and rocket and toss to combine.
  • Step 4
    Divide the potato mixture and barramundi among serving plates. Serve with remaining mayonnaise mixture.


  • 3202 kj


  • 51g

    Fat Total

  • 7g

    Saturated Fat

  • 7g


  • 38g


  • 549mg


  • 8g

    Carbs (sugar)

  • 34g

    Carbs (total)

All nutrition values are per serve


SERVE WITH- lemon zest and lemon wedges

  • Author: Sarah Hobbs
  • Image credit: Mark O'Meara
  • Publication: Coles



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