Grilled Barramundi with Lemon Myrtle and Mountain Pepper Leaf
Prep time: 10 mins
Cook time: 10 mins
Serves: 2
Healthy, simple and delicious! This barramundi dish will leave you completely nourished and satisfied and can be served all year round. We love the use of Lemon Myrtle in this dish as it adds a fresh aroma of citrus, with a delicate menthol essence and a strong lemon flavour, which is sweet and refreshing.
- 2 x 200g barramundi fillet
- 2 tablespoons olive oil
- ½ lemon, juiced
- 1 lemon extra to serve
- 1 tbsp Lemon Myrtle
- Sprinkle of Mountain Pepper Leaf
- Pinch of salt
Healthy, simple and delicious! This barramundi dish will leave you completely nourished and satisfied and can be served all year round. We love the use of Lemon Myrtle in this dish as it adds a fresh aroma of citrus, with a delicate menthol essence and a strong lemon flavour, which is sweet and refreshing.
- To begin with, rinse the fillets and pat down till dry. Rub all over with a small amount of olive oil on both sides. Sprinkle with lemon myrtle, mountain pepper leaf, pinch of salt on each and a little lemon juice. Make sure you do this on both sides for maximum flavour.
- Next, turn on the grill and wait till it’s heated. To ensure the fish doesn’t stick, oil the grill. Grill each side of the fish for 3 minutes, you should hear it sizzle! Keep a close eye on the fish. When it turns opaque around the edges, it’s ready to flip.
- If you’re grilling fish with the skin-on, lay the skin side down first
- Remove from the grill and serve with steamed or grilled vegetables such as asparagus and roasted potatoes.