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Lemon and fennel barramundi with caper-roasted potatoes

Name: Lemon barramundi with roasted potatoes recipe
Yield: 6
Ingredients: 2 lemons, sliced; 2 large onions, thickly sliced; 1 whole large fennel, bulb cut into wedges, fronds reserved to serve; 80ml olive oil; 3kg whole barramundi, scaled, gutted and cleaned; 1kg chat potatoes; 80ml wine; 50g chilled salted butter, chopped; 40.00 ml extra virgin olive oil; 20.00 ml capers; 1 bunch chives, finely chopped

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Lemon and fennel barramundi with caper-roasted potatoes

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by Alex McCabe

KIP&CO FOUNDER

Nov 20, 2023

There's no floundering around with this lemon and fennel-roasted fish dish!

2 lemons, sliced
2 large onions, thickly sliced
1 whole large fennel, bulb cut into wedges, fronds reserved to serve
1/3 cup (80ml) extra virgin olive oil
3kg whole barramundi, scaled, gutted and cleaned

Caper-roasted potatoes

1kg chat potatoes
1/3 cup (80ml) riesling (medium sweetness)
50g chilled salted butter, chopped
2 tbs extra virgin olive oil
1 tbs capers
1 bunch chives, finely chopped

Method

1.

Preheat oven to 220°C/200°C fan-forced. For the caper-roasted potatoes, line a baking dish with 2 sheets of foil, long enough to fold over and create a parcel. Place potatoes, wine, butter, oil and capers on foil. Season well. Fold over foil to enclose potatoes. Roast for 45 minutes, or until tender. Carefully open (steam will be hot) and baste potatoes with sauce. Roast for a further 30 minutes until golden. Transfer to a serving bowl and sprinkle with chives.
2.

Meanwhile, place lemon, onion and fennel wedges in a large, deep baking tray. Season with salt flakes and freshly ground black pepper and drizzle with half the oil. Toss to coat. Place barramundi on top. Season fish well with salt flakes all over and inside cavity. Add a few pieces of lemon and fennel to cavity. Drizzle with remaining oil. Roast alongside potatoes for 1 hour or until golden and fish is cooked (flesh should flake when tested with a fork).
3.

Serve barramundi alongside potatoes, sprinkled with reserved fennel fronds.